Search a meal
All dishes:
Meal families
Sheep and Goats
Lamb with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsPoultry
Braised duck with mushrooms
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsBeef
Entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsGame birds
Larded quail
To lard : to insert small pieces of bacon or cured ham into meat.
> view pairingsWarm starters
Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCheeses
Winnimere
United States. Vermont.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Veal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallot and butter.
> view pairingsPoultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Shellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
Cheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
Freshwater fish
Geneva style arctic char
Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.
> view pairingsPizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).