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Sea fish
Wing with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsConsommé and Soup
Borscht
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Poultry
Pigeon with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsWarm starters
Vol-au-vent financiere
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
Pizza, Quiche, Tart and Pie
Regina pizza
Pizza with mushroom, ham, mozzarella and tomato sauce.
> view pairingsPoultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Sea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Beef cheek daube with red wine and braised endive
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 pairingsCheeses
Chiriboga
Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.
Cheeses
Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Sea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairings