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Meal families
Cheeses
Aisy cendré
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Shellfish and Seafood
Scallops with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsBeef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsSheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Cherry and chocolate shortcake
United Kingdom.
Shortcake : sweet cake covered with a layer of fruit, juice and whipped cream.
Sheep and Goats
Rack of lamb persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Brie de Montereau
France. Brie. Fontainebleau.
Soft-ripened cow's milk cheese with white mould rind.
Sheep and Goats
Saddle of lamb in puff pastry
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Crayfish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Main meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairings