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Sea fish
Sole fillets with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsSheep and Goats
Provencal sauteed lamb
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsOthers
Jambon-beurre
France.
Ham sandwich with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Veal
Marengo veal sauteed
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsCheeses
Tome des Bauges
France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Semi-hard cow's milk cheese with grey mould rind.
Cheeses
Tilsiter Switzerland
Switzerland.
Hard, raw cow's milk cheese with a washed rind.
Ripening : 3 months minimum.
Red label.
Sauces
Marinière sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCheeses
Roncal
Spain. Navarre.
Hard raw ewe's milk smoked cheese in uncooked pressed with a colour ivory white or pale yellow and a blue-grey natural rind.
Ripening : 4 months minimum.
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
Poultry
Supreme of fattened chicken
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsCooked meats
Game animal pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.