Search a meal
All dishes:
Meal families
Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Veal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsCheeses
Bleu des basques
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened pasteurized sheep's milk with natural rind.
Ripening : 10 weeks.
Desserts
Walnut bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsDesserts
Red velvet cake
United States.
Chocolate layer cake covered with ermine icing, cream cheese frosting or buttercream frosting.
Traditionally served at Christmas or Valentine's Day.
Poultry
Chicken supreme with fresh cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Sea fish
Provencal hake steak
Darne : cross-section of one inch in thickness, including the backbone.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Sauces
Marchand de vin butter
Butter mixed with shallots cooked in wine with lemon and parsley.
> view pairingsPoultry
Chicken supreme with morels
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsCheeses
Selles-sur-Cher
France. Centre-Val de Loire. Sologne. Cher, Indre, Loir-et-Cher.
Soft-ripened unpasteurised goat milk cheese with a natural rind coated in vegetable ash.
Ripening : 10 to 30 days.