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Meal families
Sheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Poultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsGame birds
Salmi of quails
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsSauces
Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
> view pairingsCheeses
Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened raw cow's milk cheese with mould on the rind ripened in grape pomace.
Offal and tripe
Lamb brain with browned butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsPork
Tonkatsu
Japan.
Breaded and fried pork chop served with shredded cabbage, Worcestershire sauce and karashi. (Chinese mustard).
Dish that is usually accompanied by rice and miso soup.
Main meals
Vegetarian tartiflette
Dish made with cream, potatoes, cheese and sometimes mushrooms.
> view pairingsCheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.
Beef
Beef tournedos with peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.