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Beef
Grilled beef with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsPizza, Quiche, Tart and Pie
Pissaladiere
Bread dough topped with onions (caramelized or puree), olives, garlic and anchovies.
> view pairingsShellfish and Seafood
Bay scallop fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsDesserts
Mango bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsPoultry
Fattened chicken in demi-deuil with albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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.
Mushrooms, Vegetables, Pasta and Rice
Morel risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Tête de moine
Switzerland. Bernese Jura.
Semi-cooked or semi-hard pressed raw whole cow's milk cheese.
Cheeses
Sainte-Maure de Touraine
France. Touraine. Sainte-Maure de Touraine.
Soft-ripened raw goat's milk cheese.
Ripening : 10 days minimum.
Warm starters
Waffle with Maroilles cheese
Waffle topped with thin lamellas of cheese Maroilles.
Generaly served with a green salad.
Cheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese from unpasteurised goat's, sheep's and cow’s milk with a natural rind.
Ripening : 2 weeks.
Beef
Roast beef tenderloin with porcini mushroom sauce
Porcini sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairings