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Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Blancmange
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Lamb and beef pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Sea fish
Turbot with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Royal hare
A la royale : long cooked with red wine and Cognac and served boned.
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Alpha Tolman
United States. Vermont.
Hard raw cow's milk cheese with a washed rind.
Ripening : 8 to 11 months.
Sheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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