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Meal families
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
Served hot.
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsBeef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
> view pairingsPizza, Quiche, Tart and Pie
Acadian tourtière
Canada. Quebec.
Pie made with pork meat (50% minimum) cut into cubes and flavored with: cinnamon, cloves.
The meat can be accompanied by other meats (beef, turkey, game, etc.), celery, bacon, onion, potatoes, etc.
Cheeses
Toucy
France. Burgundy. Auxerrois.
Soft goat's milk cheese with a natural rind.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.
> view pairingsCold starters
Fish bread with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsCheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Shellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsCheeses
Ameribella
United States. Indiana.
Semi-soft raw cow's milk cheese with a washed brown orange rind.
Ripening : at least 2 months.
Beef
Grilled entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairings