Search a meal
All dishes:
Meal families
Sea fish
Sole bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsSheep and Goats
Lamb fillet with garlic cream
Garlic cream : sauce made with cream and cooked garlic.
> view pairingsPoultry
Grilled chicken supreme
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPoultry
Guinea fowl salmis with cabbage
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsCheeses
Grand Chimay
Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.
Sea fish
Turbot with Champagne zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsVeal
Roast milk-fed veal
Milk-fed veal : veal under 20 weeks old, fed exclusively on milk.
> view pairingsCheeses
Saint-Antoine
France. Île-de-France. Seine-et-Marne.
Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.
Sea fish
Turbot soufflé with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsDesserts
Oreillettes
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and dusted with powdered sugar.