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Pan bagnat
Tuna sandwich or anchovies with salad, olive oil and sliced hard-boiled egg.
> view pairingsDesserts
Raspberry bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsPoultry
Chicken with chasseur sauce
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsCheeses
Clothbound Cheddar
Cheddar coated in butter or lard and wrapped in additional layer of cloth.
Ripening : 7 months minimum.
Cooked meats
Venison pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Warm starters
Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
> view pairingsCooked meats
Grilled andouillette sausage skewers with shallots
Sausage cooked with white wine, butter and shallot.
> view pairingsDesserts
Praline macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Endive with Bechamel
Bechamel sauce : Butter and flour (roux) made with milk or cream.
> view pairingsCheeses
Gournay
France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind.
Pork
Pork fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsSea fish
Marinated anchovies with white wine
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.