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Desserts
Peach mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsDesserts
Strawberries with mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Steamed potatoes salad with smoked salmon and dill
> view pairingsCheeses
Carré de l’Est
France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.
Soft-ripened cow's milk cheese with a bloomy rind.
Poultry
Fattened chicken en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
> view pairingsCheeses
Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.
Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCheeses
Capri lézéen
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.
Shellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Extra aged Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.
Desserts
Red berry bayadere with mascarpone mousse
Bayadère : alternating stripes of different colours.
> view pairingsPoultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Sea fish
Cod in green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsCooked meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsSauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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