Search a meal
All dishes:
Meal families
Cheeses
Young Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 3 months.
Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsSea fish
Pan-fried sea bass pavé
Fish pavé : a thick, boneless, meaty cut taken from a fish fillet.
> view pairingsDesserts
Pomelo pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsPork
Pork leg slice with mojette beans
Leg slice : thick, round slice cut crosswise from the shank.
Mojette beans : white beans from Vendée.
Sauces
Bercy sauce
Bercy sauce : Reduction of chopped shallots with peppercorns mixed with white wine with meat glaze and whipped with butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsPoultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsSauces
Mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
> view pairingsPoultry
Chicken supreme with goat cheese
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsDesserts
Ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).
> view pairingsShellfish and Seafood
Oysters with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairings