Search a meal
All dishes:
Meal families
Poultry
Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.
Sheep and Goats
Leg of lamb with thyme juice
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Smoked salmon carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler permutation of these).
Main meals
Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.
Desserts
Walnut ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsCheeses
Manchego semi curado
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 weeks to 3 months.
Others
Oven-baked croque-monsieur with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsSea fish
Bluefin tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Pounti
France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.
Veal
Veal tenderloin with vin jaune
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Sea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsSea fish
Halibut fillets with parsley sauce
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsDesserts
Red fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSauces
Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsFreshwater fish
Fish quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairings