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Cheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Sauces
Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
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Oven-baked croque-monsieur with bechamel sauce
Bechamel sauce : Butter and flour (roux) made with milk or cream.
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Bay blue
United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.
Eggs
Eggs Benedict
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view pairingsFreshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsShellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine broth, served cold and topped with mayonnaise, truffle, egg white, chervil and tarragon accompanied by tomatoes stuffed with mixed salad.
> view pairingsPoultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
> view pairingsDesserts
Mirabelle 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 pairingsCheeses
Trappe de Bricquebec
France. Normandy.
Semi-hard pasteurized cow's milk cheese.