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Meal families
Cooked meats
Figatellu
Fresh sausage composed mainly of meat and pork liver with garlic.
> 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.
Shellfish and Seafood
Lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsRabbit
Young rabbit terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Desserts
Raspberry ganache
Mixture of fresh cream, white chocolate and raspberry coulis.
> view pairingsDesserts
Banana and chocolate crumble
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 pairingsShellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCheeses
Neufchâtel
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind.
Sauces
Cumberland sauce
United Kingdom.
Sauce made from Port wine mixed with redcurrant and mustard jelly, orange zest and spices.
Desserts
Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsVeal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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