Search a meal
All dishes:
Meal families
Poultry
Roasted young guinea fowl with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsPoultry
Chicken fricassee with mushrooms
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSheep and Goats
Noisette of lamb with spices
Noisette : small round piece of lean meat.
> view pairingsCold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsCheeses
Tarentaise reserve cheese
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months minimum.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsBeef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Cheeses
Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Offal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.