Search a meal
All dishes:
Meal families
Sea fish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Game animals
Marinated venison with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view pairingsSheep and Goats
Roasted rack of lamb with Pont-Neuf potatoes
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
> view pairingsCheeses
Montasio fresco
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.
Main meals
Fondue bourguignonne
Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)
> view pairingsCheeses
Triple Play Extra Innings
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk without rind.
Ripening : over a year.
Sea fish
Steamed John Dory in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMain meals
Scallop and shrimp raviole with paprika
Paprika sauce : velouté reduced with cream, veal sauce, onion and paprika.
> view pairingsMain meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Beef
Beef tournedos with peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.