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Desserts
Strawberry charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Poultry
Stuffed goose neck with duck foie gras
Goose foie gras. Served hot with garlic and parsley potato or with a salad.
> view pairingsConsommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.
Poultry
Supreme of guinea-fowl
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsCheeses
Provolone piccante
Italy. Lombardy.
Semi-hard cow's milk cheese with kid rennet.
Desserts
Merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Rabbit
Rabbit with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsCheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Desserts
Peach pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCheeses
Manchego fresco
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 2 weeks minimum.