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Freshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsCheeses
Rembrandt extra aged Gouda
Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.
Poultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Pork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsCooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage using the large intestine of the pig.
Served hot.
Sea fish
Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.
Game birds
Salmi of wood pigeon
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMain meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onions, ...) and spices (bouquet garni and cloves).
> view pairingsDesserts
Chocolate praline dome cake
Milk chocolate dome filled with praline mousse.
> view pairingsShellfish and Seafood
Provencal Bay scallop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPork
Ham with wine lees
France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.
Game birds
Salmi of young partridge
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairings