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Freshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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Apple cinnamon turban
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Sea fish
Sea bass and salmon tartare with sorrel sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Beef
Beef miroton
Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.
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Saint-Jorge Picante
United States. California.
Soft-ripened pasteurized cow's milk cheese with a natural rind.
Ripening : 9 months.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles : small potatoes (diameter between 18 and 35 millimeters).
Beef
Braised beef
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Dancing fern
United States. Tennessee.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 2 months.
Poultry
Duck leg salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Pineapple vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
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Pineapple bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
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