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Meal families
Freshwater fish
Zander blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Poultry
Chicken supreme with morels and vin jaune sauce
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Cheeses
Grana Padano
Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 9 to 16 months.
Cheeses
Le bleu 1924
France.
Blue-veined cheese from pasteurized goat's, sheep's and cow’s milk.
Cheeses
Monsieur-Fromage
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Cheeses
Montasio mezzano
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 5 to 10 months.
Cheeses
Sunset bay
United States. Oregon.
Soft pasteurized goat’s milk cheese with an orange line of paprika in the middle and a natural rind covered with culinary vegetable ash.
Ripening : 3 weeks.
Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
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Sunset bay
United States. Oregon.
Soft-ripened pasteurized goat's milk cheese with natural rind.
Appetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.
Cold starters
Celery root remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
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