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Cooked meats
Andouille from Guéméné
Andouille : pork sausage using the large intestine of the pig.
Served cold as first course.
Cheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened raw sheep's milk with washed rind.
Ripening : 2 months.
Sea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsMain meals
Mont d’or raclette
Raclette : melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsCheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-hard cow's milk cheese with a washed rind of gray colour.
Ripening : 70 days minimum.
Pork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsShellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsCheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened pasteurized goat's cheese with mould on the rind.
Mushrooms, Vegetables, Pasta and Rice
Patatas bravas
Spain.
Potato speciality cut into in dice of about 2 centimeters, then fried in oil with garlic and served warm with an aioli (Catalonia) or a spicy tomato sauce.
Cheeses
Fourme d’Ambert
France. Auvergne.
Soft-ripened blue-veined cow's milk cheese, with a dry, mould rind.
Desserts
Rhubarb pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsPoultry
Chicken supreme with fresh cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.