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Sheep and Goats
Baron of lamb with blueberry
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsBeef
Tournedos Rossini with porcini mushrooms
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
> view pairingsCheeses
Vieux Lille
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Offal and tripe
Abignades
France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.
Sauces
White sauce
White sauce : sauce made from heated flour and butter with added hot liquid (broth, water, pan juices, wine).
> view pairingsSheep and Goats
Roasted kid goat with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Buttermilk blue affinée
United States. Wisconsin.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 6 months.
Veal
Veal paupiettes and spring garnish
Spring garnish : carrots, onions, turnips, peas…
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