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Cheeses
Remoudou
Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.
Sea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Cheeses
Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Green label).
> view pairingsPoultry
Chicken supreme with black truffle slices
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Poultry
Supreme of fattened chicken
Supreme : boneless chicken breast with the flesh from the wings.
> view pairingsCheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese from unpasteurised goat's, sheep's and cow’s milk with a natural rind.
Ripening : 2 weeks.
Shellfish and Seafood
Crayfish and Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsCheeses
Trifecta
United States. New York.
Soft-ripened pasteurized cow's and sheep’s milk triple-crème cheese with a natural rind washed with saison beer.
Ripening : 2 years.
Beef
Beef tongue with sauce ravigote
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsCooked meats
Duck terrine with orange
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.