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Main meals
Fondue fribourgeoise
Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).
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Neufchâtel
France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind.
Beef
Grilled rib steak with spring vegetables and herb butter
Rib steak : rib of beef with bone attached.
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
Desserts
Chocolate macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
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Schlossberger alt
Suisse. Bern. Zäziwil.
Raw cow's milk hard cheese with a washed rind.
Ripening : 18 to 23 months.
Pork
Rethel boudin blanc
France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Veal
Roman-style saltimbocca
Saltimbocca : thin slice of veal escalope, slice of Proscitto and sage leaf held by a toothpick and cooked in butter with the addition of white wine in the end.
> view pairingsGame birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsSheep and Goats
Milk fed lamb with herbs de Provence
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Red mullet risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Gran Canaria
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with olive oil.
Ripening : 2 years.
Poultry
Duck foie gras cooked au torchon
Duck foie gras rolled and cooked in a cloth.
> view pairingsBeef
Steak au poivre
Beef meat flambéed in Cognac and served with peppercorn sauce flavored with white wine, Marsala or Porto and possibly accompanied by mustard.
> view pairingsDesserts
Mango miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
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