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Desserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Sea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPoultry
Salmi of pigeon
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsSea fish
Shad with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Stuffed sea bass filets façon bourgeoise
Façon bourgeoise : preparation with breadcrumbs, button mushroom, shallot, parsley and white wine.
> view pairingsPork
Pork filet mignon with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Tête de moine
Switzerland. Bernese Jura.
Semi-cooked or semi-hard pressed raw whole cow's milk cheese.
Desserts
Pear and apple crumble with almonds
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 pairings