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Meal families
Sheep and Goats
Saddle of lamb with rosemary
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Duck aiguillette with greeen peppercorn sauce
Aiguillette : thin strips of chicken breast.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Desserts
Chocolate passion trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsCheeses
Le Trou du Cru
Commercial soft-ripened cow's pasteurized milk cheese with a washed rind with marc de Bourgogne.
Ripening : 3 weeks.
Main meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).
Cold starters
Seafood mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSea fish
Salmon in parchment in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSauces
Porcini mushroom cream sauce
Porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairings