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Main meals
Three cheese fondue
Fondue made with Beaufort, Comté, and Emmental cheeses.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsCheeses
Saint-Jorge 6 meses
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 6 months.
Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.
Shellfish and Seafood
Lobster medallion en Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Desserts
Mango miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsEggs
Scotch eggs
United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.
Poultry
Supreme of fattened chicken with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Sea fish
Wing with beurre noisette
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
> view pairingsSheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.
Sea fish
Braised sea bass with fennel
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Laruns
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 5 months minimum.
Sea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsSauces
Champagne sauce
Champagne sauce : Champagne with thick crème fraîche, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsPoultry
Stuffed goose neck Strasbourg-style
Goose neck stuffed with pork and veal meat, with Cognac, cream and black truffle.
Served hot.
Warm starters
Spanakopita
Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.
Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsShellfish and Seafood
Scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairings

