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Sauces
Marinière sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsSheep and Goats
Milk fed lamb with thyme flower
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsDesserts
Mirabelle plum bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsPizza, Quiche, Tart and Pie
Quiche
Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue-veined cow's milk cheese.
Sea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsCheeses
Hidden Falls
United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a bloomy rind.
Sheep and Goats
Saddle of lamb provencale
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.