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Veal
Fricandeau of veal with sorrel sauce
Fricandeau : thinly sliced veal larded and braised.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Veal
Veal frikandel
Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
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Buttermilk blue
United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 2 months.
Sheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Beef
Grilled entrecote with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsVeal
Veal tenderloin with chanterelle
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsDesserts
Vacherin
Dessert with meringue crust filled with ice cream or sorbet, sometimes fruit and coated with whipped cream.
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Grana Padano
Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 9 to 16 months.
Sea fish
Sole with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsWarm starters
Vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view pairingsSalads
Museau vinaigrette
Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.
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