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Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Sea fish
Halibut fillets with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsDesserts
Liège waffle
Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams or fruits.
Others
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded onto a skewer and cooked on charcoal braziers.
The marinade is made from olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc.) and salt.
Desserts
Black forest cake
Cake of German origin (Schwarzwälder Kirschtorte) based on several layers of sponge cake with cocoa, flavored with kirsch, stuffed with cherries in syrup and whipped cream between each layer, topped with whipped cream and chocolate shavings.
> view pairingsDesserts
Peach bavarian
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsBeef
Entrecote with sauce poivrade
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.
> view pairingsBeef
Beef tournedos with peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Poultry
Pigeon with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsPoultry
Chicken in white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
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