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Meal families
Veal
Fricandeau of veal with sorrel sauce
Fricandeau : thinly sliced veal larded and braised.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Poultry
Turkey blanquette with almonds
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsPork
Moo shu pork
Northern China.
Sliced or shredded pork chop meat mixed with scrambled eggs, wheat noodles, onions and possibly thinly sliced wood ear mushrooms (black fungus), sliced bamboo shoots seasoned with peanut oil.
Cheeses
Sawtooth
United States. Washington.
Semi-soft raw cow's milk cheese with a washed rind.
Ripening : 60 to 75 days.
Sea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Mushrooms, Vegetables, Pasta and Rice
Croziflette
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.
Pizza, Quiche, Tart and Pie
Salted flan
Flan : beaten eggs with milk and flour, baked.
> view pairingsCheeses
Rove des garrigues
Fresh cheese from goat's milk flavored with herbs (lavender, rosemary, thyme).
> view pairingsPizza, Quiche, Tart and Pie
Fouée with mojette beans
France. Touraine.
Hot bread roll stuffed with white beans.
Mojette beans : white beans from Vendée.
Main meals
Gratin savoyard
Dish based on reblochon with potatoes, bacon and sometimes onion.
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