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Sauces
Red pepper sauce
Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.
> view pairingsSea fish
Salmon tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSheep and Goats
Roasted rack of lamb with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsCheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Sheep and Goats
Seven hour leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Seven hours : slow-cooked in wine with garlic and herbs until the meat falls off the bone.
Cheeses
Manchego semi curado
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 3 weeks to 3 months.
Sheep and Goats
Roasted saddle of lamb with spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring vegetables : vegetables harvested before reaching full maturity.
Shellfish and Seafood
Lobster bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsDesserts
Walnut ricotta
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
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