Search a meal
All dishes:
Meal families
Desserts
Florentins
Crispy biscuit made with a thin layer of chocolate covered with a mixture of almonds, crème fraîche, candied orange peel and honey.
> view pairingsDesserts
Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsCheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Sea fish
Goujonnettes of sole with Nantua sauce
Goujonnette : small fish fillet cut on the bias.
> view pairingsSea fish
Sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Brill with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsCheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsSheep and Goats
Saddle of lamb with red wine sauce
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Cheeses
Yorkshire Wensleydale
United Kingdom. Wales.
Pasteurized cow's and ewes milk cheese with a white hard pressed paste.
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.