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Sheep and Goats
Lamb with port wine sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
> view pairingsCheeses
Young Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 6 weeks.
Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairingsCheeses
Dubliner vintage
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.
Sea fish
Brill in Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsPizza, Quiche, Tart and Pie
Munster quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Consommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Mushrooms, Vegetables, Pasta and Rice
Morel fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSheep and Goats
Noisette of lamb with herbs
Noisette : small round piece of lean meat.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chicken rice pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or casserole.
> view pairingsMain meals
Gratin dauphinois with black truffle
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsDesserts
Christmas pudding
United Kingdom.
Dark-coloured Christmas cake, steamed for a long time with dried fruits, nuts, brown sugar or molasses and often beef kidney fat and flavoured with beer (Porter, Stout), alcohol (Cognac) or citrus juice. Before being served with cognac or flambéed rum.
Sheep and Goats
Provencal leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.