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Sheep and Goats
Milk fed lamb with herbs de Provence
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCold starters
Vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsCheeses
Prairie sunset
United States. Wisconsin.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Sea fish
Shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> 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 pairingsDesserts
Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairingsDesserts
Framboisier cake and vanilla sauce
Framboisier : cake based on raspberry with sponge cake and cream.
> view pairingsCooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Desserts
Cherry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsDesserts
Berliner doughnut
Deep-fried balls filled with marmalade, jam, custard and icing with powdered sugar or conventional sugar on top.
> view pairingsBeef
Maultaschen
Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.
Mushrooms, Vegetables, Pasta and Rice
Pasta with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSheep and Goats
Roasted saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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