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Meal families
Sea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Grilled andouille sausage
Andouille : pork sausage using the large intestine of the pig.
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Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Main meals
Jambalaya
United States. Louisiana. New Orleans.
A type of paella with seafood, fish or meat, made from rice and very spicy.
Cheeses
Maasdam
Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.
Main meals
Spicy gumbo
United States. Louisiana.
Gumbo : vegetable stew (celery, onion, pepper) with a thick and very fragrant broth to which seafood (usually crab, shrimp or lobster) or meat (quail, duck, chicken and smoked meat : andouille, ham, sausage) is added at the end of cooking.
Usually served with rice.
Veal
Veal Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsSea fish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Sauces
Hollandaise sauce
Vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Tarentaise cheese
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 9 months minimum.
Cheeses
Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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Dirt lover
United States. Missouri.
Soft-ripened pasteurized sheep’s milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 2 weeks.