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Meal families
Mushrooms, Vegetables, Pasta and Rice
Spinach and ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsWarm starters
Lobster raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsSheep and Goats
Leg of lamb with thyme juice
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Oeufs au lait and strawberry
Boiled milk poured over eggs beaten in omelette and baked.
> view pairingsPoultry
Roasted capon with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsDesserts
Bayadere of red fruits and mascarpone mousse
Bayadère: alternating stripes of different colours.
> view pairingsCheeses
Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cow's milk cheese wrapped in a strip of spruce bark.
Desserts
Christmas pudding
United Kingdom.
Dark-coloured Christmas cake, steamed for a long time with dried fruits, nuts, brown sugar or molasses and often beef kidney fat and flavoured with beer (Porter, Stout), alcohol (Cognac) or citrus juice. Before being served with cognac or flambéed rum.
Poultry
Bordeaux style duck confit
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Cofee merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Shellfish and Seafood
Bay scallop with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings