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Meal families
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.
Main meals
Pot roast
United States.
Dish based on a piece of beef braised for a long time in a liquid with vegetables (carrot, celery, onion, potato, etc.).
Cooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.
Sheep and Goats
Seven hour shoulder of lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsDesserts
Pink Charlotte with red fruit
Charlotte made with pink Reims biscuits dipped in champagne, milk or ratafia with red fruits (strawberry, raspberry, currant).
> view pairingsSauces
Brown butter sauce
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsSheep and Goats
Roasted saddle of lamb with garlic and thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSheep and Goats
Seven-hour lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsWarm starters
Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.
Cheeses
Baked mozzarella
Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.
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