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Cheeses
Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Main meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
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Brebis Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.
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.
Sea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
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Rabbit pâté with prunes
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Salads
Salade périgourdine
Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.
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San Andreas
United States. California.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 4 months minimum.
Beef
Bordeaux style entrecote
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Andouille sausage
Pork sausage using the large intestine of the pig.
Served cold as first course.