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Cheeses
Brabander
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.
Shellfish and Seafood
Mussels remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsDesserts
Raspberry crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsAppetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
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 pairingsMushrooms, Vegetables, Pasta and Rice
Crab pilaf
Pilaf : wheat, quinoa or rice cooked in a seasoned broth in the oven or casserole.
> view pairingsCheeses
L’Ami du Chambertin
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with washed rind.
Shellfish and Seafood
Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
> view pairingsPork
Pork filet mignon with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsPoultry
Chicken supreme with black truffle slices
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Sea fish
Shad with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings