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Meal families
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 7 months.
Cheeses
Ameribella
United States. Indiana.
Semi-soft raw cow's milk cheese with a washed brown orange rind.
Ripening : at least 2 months.
Cooked meats
Head cheese
Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.
Freshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsOthers
Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsAppetizers
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Poultry
Chicken supreme with morel sauce
Supreme : boneless chicken breast with the flesh from the wings.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Cheeses
Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Warm starters
Spinach and ricotta tart
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsShellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Main meals
Poutine
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.