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Meal families
Game birds
Stuffed quails and Porto sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
> view pairingsPoultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Others
Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSea fish
Sole with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Roncal
Spain. Navarre.
Hard raw ewe's milk smoked cheese in uncooked pressed with a colour ivory white or pale yellow and a blue-grey natural rind.
Ripening : 4 months minimum.
Poultry
Guinea fowl with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsDesserts
Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairingsCheeses
Monsieur-Fromage
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Main meals
Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Shellfish and Seafood
Salpicon of lobster
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsSea fish
Pan seared salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairings