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Shellfish and Seafood
Seared scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMain meals
Smoked sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Desserts
Mirlitons de Pont-Audemer
France. Normandy. Pont-Audemer.
Waffle rolls with almonds filled with praline mousse and closed at the ends with chocolate.
Cheeses
Extra aged Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.
Desserts
Frangipane
Almond based cream with butter, eggs, sugar and flavored with rum mixed with pastry cream.
> view pairingsSheep and Goats
Provencal mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsFreshwater fish
Pike-perch in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins and citrus zest.
Desserts
Apple and banana crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsShellfish and Seafood
Lobster bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairings