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Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsSea fish
Sea bass and white wine sauce with shallots and fennel
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPoultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
> view pairingsDesserts
Apricot blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsBeef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view pairingsCheeses
Schlossberger
Suisse. Bern.
Raw cow's milk hard cheese with a washed rind.
Ripening : 5 months.
Poultry
Turkey supreme with cream sauce
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Sheep and Goats
Noisette of lamb with spices
Noisette : small round piece of lean meat.
> view pairingsSauces
Maltese sauce
Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.
> view pairingsCheeses
Edam demi-étuvé
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 4 months.
Desserts
Raspberry bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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