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Desserts
Chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsSea fish
Monkfish with Romesco sauce
Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.
> view pairingsCheeses
Tarentaise reserve cheese
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months minimum.
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 pairingsVeal
Veal tenderloin with porcini and potato
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsSheep and Goats
Grilled lamb chops with herbs de Provence
Chops served with tomatoes and garlic cooked in oil.
> view pairingsSea fish
Sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsFreshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsCheeses
Pavé du Nord demi-vieux
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Desserts
Alsatian-style apple tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with mojette beans
France. Touraine.
Hot bread roll stuffed with white beans.
Mojette beans : white beans from Vendée.