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Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cooked meats
Small chitterling sausage with red wine
Sausage cooked with red wine and deglazed with cream.
> view pairingsDesserts
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.
> view pairingsShellfish and Seafood
Lobster americaine
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsVeal
Veal chop with gremolata
Gremolata : chopped parsley with garlic and grated lemon peel.
> view pairingsDesserts
Pear bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsShellfish and Seafood
Lobster with melted butter
Lobster served with melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame cream) seasoned with garlic, salt and lemon juice. Served with olive oil.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsDesserts
Mango bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsShellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Cooked meats
Lonzu
France. Corsica.
Cold meats, prepared with salt and wine then dried, peppered and smoked.
Cheeses
Le bleu 1924
France.
Blue-veined cheese from pasteurized goat's, sheep's and cow’s milk.