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Cheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened pasteurized goat's cheese with mould on the rind.
Game birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsOffal and tripe
Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view pairingsSea fish
Sea bass fillets with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsGame birds
Quails with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with goat cheese
France. Touraine.
Hot bread roll stuffed with goat cheese.
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view pairingsDesserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsPoultry
Fattened chicken in demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsVeal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsShellfish and Seafood
Lobster Thermidor
Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairings