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Cheeses
Roncal
Spain. Navarre.
Hard raw ewe's milk smoked cheese in uncooked pressed with a colour ivory white or pale yellow and a blue-grey natural rind.
Ripening : 4 months minimum.
Sea fish
Hake fillets with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsGame animals
Salmi of venison
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsDesserts
Paris-Brest
Ring-shaped pastry made of choux pastry and a praline flavoured cream with sliced almonds.
> view pairingsCheeses
Fuzzy wheel
United States. Vermont.
Raw cow and goat's milk semi-soft cheese with a natural rind.
Warm starters
Seafood vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsCold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
Desserts
Gugelhupf
Bundt cake which contains raisins, almonds and Kirsch cherry brandy, sometimes candied fruits and nuts.
> view pairingsSheep and Goats
Noisette of lamb with herbs
Noisette : small round piece of lean meat.
> view pairingsConsommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.
Cheeses
Camembert affiné au cidre
Camembert bathed for fifteen days in Norman Cider.
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