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Cheeses
Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Warm starters
Quenelles with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsDesserts
Lemon miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.
Sheep and Goats
Leg of lamb with tarbais haricot
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsGame birds
Salmi of woodstock
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsPoultry
Guinea fowl with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsSheep and Goats
Leg of lamb with provencal herbs
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsSea fish
Grilled sea bream with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsVeal
Piccata milanese
Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.
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