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Meal families
Game animals
Bordeaux style wild boar
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSea fish
Grilled sea bass with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMain meals
Stew with black truffle
Black truffle cooked in fat mixed xith white wine, broth and toast.
> view pairingsDesserts
Cherry gratin with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsSheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Beef
Beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsDesserts
Fiadone
France. Corsica.
Cake made with brocciu, eggs, sugar and lemon zest.
Mushrooms, Vegetables, Pasta and Rice
Seven-vegetable couscous with herb broth
Steamed semolina served with vegetable stew (purple artichoke, carrot, zucchini, beans, turnips, peas, tomato) accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Desserts
Banana and chocolate crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSauces
Black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view pairingsDesserts
Sugar tart
Belgium. Canada. Quebec. France.
Tart topped with butter, fresh cream and sugar.
The dough varies according to origin (Canada: shortcrust pastry).