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Meal families
Veal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Mature Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 9 to 12 months.
Sauces
Mayonnaise
Oil emulsion with egg yolk, mustard and pepper. Sometimes with a dash of lemon juice or vinegar.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbs, chicken, …)
> view pairingsConsommé and Soup
Tom yum soup
Laos. Thailand.
Thai salad containing different spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, peppers, fish sauce in the form of a soup.
Main meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Appetizers
Lobster summer roll
Vietnam.
Shrimp, vegetables, beef meat or pork meat wrapped in rice paper (bánh tráng).
Served cold.
Game animals
Venison and sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
> view pairingsSheep and Goats
Roasted leg of lamb with parsley sauce
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Parsley sauce: parsley, lemon juice and olive oil or butter.
Cheeses
Brin d’Amour
France. Corsica. Soft-ripened sheep's milk cheese with a natural rind covered with herbs, juniper berries and small peppers.
> view pairingsSauces
Bolognese sauce
Meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.
> view pairings