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Main meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsCheeses
Rebibes de L’Etivaz
Rebibes : cheese shavings.
L'Etivaz : Switzerland. Vaud. Hard unpasteurised cow's milk cheese.
Desserts
Crepe Suzette
Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.
> view pairingsCooked meats
Amiens duck pâté
Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.
> view pairingsCooked meats
Trush pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Beef
Beef daube with raisins
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 pairingsVeal
Piccata milanese
Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.
> view pairingsSea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
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Glacier blue
United States. Washington.
Blue-veined raw cow's milk cheese with natural rind.
Ripening : 75 days.