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Freshwater fish
Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCheeses
Savaron
France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.
Sauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsBeef
Chateaubriand Vert-pré
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Vert-pré : maitre d'hotel butter accompanied by watercress
Cold starters
Meze
Eastern Mediterranean.
Small dishes (ten to a hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or a family meal to accompany alcoholic beverages.
Sea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Brabander
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.
Cheeses
Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Pork
Diots with cabbage
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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