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Meal families
Sea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Cold starters
Taramasalata
Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Sheep and Goats
Leg of lamb confit with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
One thigh is called Chump. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Others
Oriental style pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Cheeses
Beenleigh Blue
United Kingdom. Devon.
Soft-ripened blue-veined pasteurized goat's milk cheese.
Shellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsBeef
Provencal-style estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsMain meals
Sea tartiflette
Dish made with cream, potatoes, cheese, seafood and fishes.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsCheeses
Caprice des Dieux
France.
Soft-ripened pasteurized cow's milk cheese with rind.
Sea fish
Sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.