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Meal families
Sheep and Goats
Lamb offal fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsShellfish and Seafood
Seared bay scallop with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsDesserts
Blancmange
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsMain meals
Beef rendang
Indonesia.
Rendang : Meat or vegetable dish cooked for a long time in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili pepper).
Cheeses
Alex
Germany. Allgäu.
Semi-hard raw cow's milk cheese and a washed rind with a blend of hand-picked herbs and elder flower.
Ripening : 7 months.
Beef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsVeal
Veal tenderloin with chanterelle
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsIce cream and sorbets
Bombe tricolor
Bombe : spherical or semi-spherical shaped ice.
Pistachio, strawberry and vanilla ice creams with meringue.
Beef
Maultaschen
Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.
Cheeses
Montasio mezzano
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 5 to 10 months.
Main meals
Beef cheek hachis parmentier with black truffle
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsShellfish and Seafood
Razor shell and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsVeal
Provencal veal chop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings