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Shellfish and Seafood
Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsShellfish and Seafood
Clams mariniere with thyme
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCheeses
Quadrello di Bufala
Italy. Lombardy.
Buffalo milk pasteurized cheese with a creamy paste and a washed-rind from pale pink to oatmeal colored.
Sheep and Goats
Saddle of lamb in salt pastry crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsDesserts
Mango bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsOffal and tripe
Lamb brain with browned 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 pairingsBeef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Cheeses
Tarentaise cheese
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 9 months minimum.
Beef
Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view pairingsCooked meats
Pork rinds
Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsCold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
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