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Desserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsCooked meats
Andouille sausage
Pork sausage using the large intestine of the pig.
Served cold as first course.
Poultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Beef
Rib steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsCheeses
Cremont
United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.
Poultry
Roasted squab and spring garnish
Spring garnish : carrots, onions, turnips, peas…
> view pairingsPoultry
Roasted chicken with gravy
Gravy : sauce made from the juices that run naturally during cooking with wheat flour or cornstarch.
> view pairingsMain meals
Chicken gumbo
United States. Louisiana.
Gumbo : vegetable stew (celery, onion, pepper) with a thick and very fragrant broth to which seafood (usually crab, shrimp or lobster) or meat (quail, duck, chicken and smoked meat : andouille, ham, sausage) is added at the end of cooking.
Usually served with rice.
Cold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsVeal
Veal frikandel
Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
> view pairingsCheeses
Idiazábal ahumado
Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 60 days minimum.
Desserts
Strawberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
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