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Cooked meats
Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
> view pairingsDesserts
Pear ambassadeur
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).
> view pairingsCooked meats
Young partridge pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Fruit zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCheeses
Charloe
United States. Ohio.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Poultry
Goose foie gras au torchon
Goose foie gras rolled and cooked in a cloth.
Served cold.
Desserts
Alsatian-style blueberry tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view pairingsSea fish
Smoked salmon marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSalads
Lyonnaise salad
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Salad made with bacon, poached egg, toasted bread and salad (curly or dandelion) with a vinaigrette dressing (walnut oil and wine vinegar).
Sea fish
Whole roasted turbot with black truffle juice
Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.
Sheep and Goats
Roasted leg of lamb with spring vegetables
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring vegetables : vegetables harvested before reaching full maturity.
Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese from unpasteurised goat's, sheep's and cow’s milk with a natural rind.
Ripening : 2 weeks.