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Mushrooms, Vegetables, Pasta and Rice
Farci poitevin
France. Nouvelle-Aquitaine. Poitou.
Vegetable pâté with bacon.
Shellfish and Seafood
Oysters a l’americaine
Oysters dipped in batter, then in breadcrumbs and fried in lard.
Served hot.
Poultry
Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsShellfish and Seafood
Lobster with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsVeal
Rack of veal and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSea fish
Sole fillets with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsDesserts
Macarons
Cupcakes made with two meringue cookies and a cream or ganache between them.
> view pairingsCheeses
Cancoillotte
Principally in Franche-Comté. Lorraine. Luxembourg. Runny cheese made from skimmed milk curd.
> view pairingsCheeses
Jeffs’ Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.