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Meal families
Sheep and Goats
Spit-roasted knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
> view pairingsPoultry
Duck foie gras with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
Served cold.
Cheeses
Smokey blue
United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.
Sea fish
Sea bass with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsGame birds
Pheasant in chartreuse of vegetables
Chartreuse : dish cooked in a water bath consisting of cabbage (or other vegetables) braised arranged alternately layered with a meat to alternate colors.
Should be unmolded and served hot.
Poultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Freshwater fish
Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsShellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Cold starters
Vitello tonnato
Piedmontese speciality. Cold dish of thinly sliced veal with tuna accompanied by lemon mayonnaise, capers and anchovies.
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