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Freshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsFreshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSheep and Goats
Knuckle of lamb confit
Knuckle of lamb : meat joint from below the knee.
> view pairingsVeal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsSheep and Goats
Kid goat with garlic and parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsPork
Peking knuckle of pork with spices
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsSheep and Goats
Spit-roasted leg of lamb with tarragon
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Roasted sea bass with artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairingsFreshwater fish
Pike-perch fillets with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Bonchester
United Kingdom. Scotland.
Soft-ripened cow's milk cheese with white mould rind.
Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsOffal and tripe
Veal sweetbreads with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairings