Desserts
White chocolate merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Search a meal
All dishes:
Meal families
Desserts
Peach zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Sea fish
Sole fillets with Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsSheep 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.
Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.
Consommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Sauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
> view pairingsPoultry
Duck breast Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Main meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).
Shellfish and Seafood
Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsDesserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsVeal
Piccata milanese
Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetable Achaar
Pieces of vegetables (carrot, chayote, lemon, cabbage, green bean, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chilli) then vinegar.
> view pairings