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Beef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
> view pairingsOffal and tripe
Lamb sweetbread with morel cream
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsSauces
Brown sauce
Reduced sauce made from brown stock and tomato paste or a brown roux with butter, onion and flavored bacon with a bouquet garni.
> view pairingsSheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Vacherin fribourgeois Classic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 9 to 12 weeks.
Beef
Bœuf à la mode en gelee
A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view pairingsCheeses
Tomme de Trappe Echourgnac affiné au vin de noix
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.
Pork
Braised pork shoulder
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with washed rind.
Ripening : 4 to 8 weeks.