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Desserts
Apple Flammkuchen
Thin layer of bread dough covered with cream or cottage cheese with slices of apples and flambéed with Calvados.
> view pairingsWarm starters
Snails raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsDesserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsPork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsMain meals
Tartiflette with Munster
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairingsCheeses
Chevrotin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft goat's milk cheese with a washed rind.
Sea fish
Turbot in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMain meals
Wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsSheep and Goats
Kid goat with garlic and parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsGame birds
Roasted wood pigeon with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsPoultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsSea fish
Grilled herrings with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairings