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Sea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
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Tablier de sapeur
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.
Sea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Desserts
Fruit blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Mt Tam
United States. California.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Freshwater fish
Trout au bleu with hollandaise sauce
Blue: cooked in court-bouillon and vinegar.
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
Desserts
Pièce montée
Traditional dessert served during a communion, a wedding or a festive meal. It usually has an architectural form and significant ornamentation.
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Quicke’s traditional cheddar
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind coated with lard and wrapped in muslin cloth.
Ripening : 12 months.