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Cheeses
Citeaux
France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.
Poultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Poultry
Chicken supreme with morels and vin jaune sauce
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Sheep and Goats
Roast shoulder of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSea fish
Grilled sole with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsPoultry
Duck aiguillette with white grapes
Aiguillette : thin strips of chicken breast.
> view pairingsCheeses
Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
> view pairingsCheeses
Foxglove
United States. Indiana.
Pasteurized cow's milk double cream cheese with a washed orange rind.
Ripening : 1 to 3 months.
Main meals
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsRabbit
Rabbit a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsConsommé and Soup
Gazpacho with green pepper
Gaspacho : soup made of raw vegetables and served cold.
> view pairingsVeal
Veal medallion with porcini
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
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