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Meal families
Desserts
Basque cake with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Sheep and Goats
Provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Sheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.
Appetizers
Tapenade toast
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsPoultry
Duck breast Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
> view pairingsDesserts
Peach pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCold starters
Spiny lobster with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsDesserts
Strawberry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsSheep and Goats
Braised saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Desserts
Walnut charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCheeses
L’Etivaz
Switzerland. Vaud.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 5 to 13 months.
Shellfish and Seafood
Clam fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCold starters
Cold lobster bavarois
Cold starter with coral and lobster coulis in jelly.
> view pairings

