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Poultry
Cold fried chicken with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsDesserts
Merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Poultry
Chicken with Vallée d’Auge sauce
Calvados sauce (Sauce Vallée d'Auge) : cooking juice deglazed with fresh cream and a dash of Calvados.
> view pairingsOthers
Pork gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsSheep and Goats
Rost knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
> view pairingsShellfish and Seafood
Tellines with garlic
Tellines: small clams of Camargue with long flat shell.
> view pairingsCheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.
Others
Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Bamalou
France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.
Beef
Chili con carne
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
> view pairingsCheeses
Glacier blue
United States. Washington.
Blue-veined raw cow's milk cheese with natural rind.
Ripening : 75 days.
Consommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.
Cheeses
Bohemian blue
United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.