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Cheeses
Morbier
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Sheep and Goats
Abbacchio cacciatore
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsDesserts
Paris-Brest
Ring-shaped pastry made of choux pastry and a praline flavoured cream with sliced almonds.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustines risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsConsommé and Soup
Vichyssoise
Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.
Pizza, Quiche, Tart and Pie
Squab pie with Armagnac
Armagnac sauce: cooking juice with Armagnac flambeed, creamed and reduced until thickened.
> view pairingsOthers
Lamb and beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsCheeses
Young Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 6 weeks.
Desserts
Imbrucciata
France. Corsica.
Pastry garnish with brocciu, egg, sugar and lemon peel.
Main meals
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairings