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Beef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached. Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsGame animals
Marinated venison with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view pairingsSauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view pairingsCheeses
Green Dirt Farm’s Ruby
United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a washed rind.
Sea fish
Skate with black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view pairingsCold starters
Chicken aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsCheeses
Rembrandt extra aged Gouda
Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.
Offal and tripe
Veal kidneys with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsCooked meats
Grilled andouille sausage
Andouille : pork sausage using the large intestine of the pig.
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