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Game animals
Venison and 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 pairingsCheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.
Beef
Hachis parmentier
Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsPizza, Quiche, Tart and Pie
Acadian tourtière
Canada. Quebec.
Pie made with pork meat (50% minimum) cut into cubes and flavored with: cinnamon, cloves.
The meat can be accompanied by other meats (beef, turkey, game, etc.), celery, bacon, onion, potatoes, etc.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsVeal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon peel.
> view pairingsSea fish
Roasted darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsFreshwater fish
Pike quenelles in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Provencal lamb skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSauces
Bourguignonne sauce
Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairingsDesserts
Cofee bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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