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Desserts
Osterlammele
France. Alsace.
Sponge cake in the shape of lamb sprinkled with icing sugar.
Sheep and Goats
Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsWarm starters
Waffle with Maroilles cheese
Waffle topped with thin lamellas of cheese Maroilles.
Generaly served with a green salad.
Cheeses
Tilsit
Germany.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : at least 2 months.
Sea fish
Roasted sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Red fruit charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
> view pairingsSea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Appetizers
Bread with tomato
Toast rubbed with garlic and fresh tomatoes with thin slices of ham.
> view pairingsPork
Rethel boudin blanc
France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.