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Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
In general, avoid serving wine with raw artichoke.
Warm starters
Ficelle picarde
France. Picardy.
Crepe filled with a mushroom preparation, cream, York ham and shallot, nutmeg and onion. All covered grated cheese.
Poultry
Chicken fricassee with cream sauce
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
Cream sauce : béchamel sauce with cream.
Shellfish and Seafood
Stuffed mussels with garlic and butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsMain meals
Vegetarian tartiflette
Dish made with cream, potatoes, cheese and sometimes mushrooms.
> view pairingsCheeses
Hafod
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with hard pressed paste and a natural rind.
Ripening : 10 to 18 months.
Poultry
Roasted young guinea fowl with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsCheeses
Smokey blue
United States. Oregon.
Semi-soft blue-veined pasteurized cow's milk cheese with a smoked rind (hazelnut shells) with a golden-brown color.
Ripening : 6 months.
Offal and tripe
Roasted veal kidneys with horseradish sauce
Horseradish sauce: velouté with grated horseradish.
> view pairingsDesserts
Crepe Suzette
Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.
> view pairingsCooked meats
Grilled andouille sausage
Andouille : pork sausage using the large intestine of the pig.
> view pairingsShellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
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