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Desserts
Redcurrant pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsFreshwater fish
Trout with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsBeef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsMain meals
Venison hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsCheeses
Holey cow
United States. California.
Soft-ripened pasteurized raw cow's milk cheese with a natural rind.
Ripening : at least 2 months.
Sauces
Poulette sauce
Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.
> view pairingsCooked meats
Lonzu
France. Corsica.
Cold meats, prepared with salt and wine then dried, peppered and smoked.
Cheeses
Roth Private Reserve
United States. Wisconsin.
Hard raw cow's milk cheese with a natural rind.
Ripening : over 6 months.
Cheeses
Ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsBeef
Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view pairingsSheep and Goats
Provencal leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.