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Shellfish and Seafood
Imperial fried shrimp
Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.
> view pairingsCheeses
Pierre Robert
France. Ile de France. Seine-et-Marne. Tournan-en-Brie.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Beef
Beef tongue with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsCold starters
Lobster 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 pairingsOthers
Spring roll
Galette made from wheat or rice flour stuffed with pork or chicken meat or seafood with mushrooms and/or different vegetables chopped julienne style which is fried in oil in a wok or steamed.
Served hot.
Sea fish
Grilled sea bass with anise and grilled fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Humboldt Fog
United States. California.
Soft-ripened pasteurized goat's milk cheese with a central line and a natural rind in culinary vegetable ash.
Ripening : 2 months.
Desserts
Whippet cookie
Biscuit base topped with marshmallow-like filling and then coated in a hard shell of pure chocolate.
Sometimes there's a fruit jelly between the marshmallow and the biscuit.
Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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