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Sea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Poultry
Supreme of fattened chicken
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsSheep and Goats
Pan fried lamb chops Maintenon style
Maintenon : lamb chops baked with a roux mixed with button mushroom, ham, onion, black truffle and breadcrumbs.
> view pairingsSea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Cheeses
Idiazábal ahumado
Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 60 days minimum.
Desserts
Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairingsShellfish and Seafood
Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
> view pairingsGame animals
Salmi of venison
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCheeses
Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.