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Salads
Caux-style salad
Salad with endive, gruyere cheese, ham, nut, apple and a sauce with cream and lemon.
> view pairingsAppetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Beef
Braised beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsDesserts
Condé apricots
Apricots poached in syrup with vanilla-flavoured rice pudding.
> view pairingsDesserts
Almond miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsCheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Raw cow's milk hard cheese with a washed rind.
Ripening : 18 to 23 months.
Cheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw cow and sheep's milk cheese with a washed rind.
Ripening : 90 days.
Freshwater fish
Zander blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Great hill blue
United States. Massachusetts.
Raw cow's milk rindless blue cheese.
Ripening : 2 months.
Cooked meats
Rabbit pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Shellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsSheep and Goats
Braised lamb chops with rosemary
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairings