Search a meal
All dishes:
Meal families
Beef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.
Poultry
Salmi of squab
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCooked meats
Poultry paté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Poultry
Chicken with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsSea fish
Turbot in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Saddle of lamb stuffed with black truffle
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPizza, Quiche, Tart and Pie
Alsatian tart
Onion tart with diced bacon, cream and caraway seeds.
> view pairingsDesserts
Mango bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCheeses
Mature Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 9 to 12 months.
Veal
Veal paupiettes and spring garnish
Spring garnish : carrots, onions, turnips, peas…
> view pairingsMushrooms, Vegetables, Pasta and Rice
Peas risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairings