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Meal families
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Others
Shashlik
Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Skewers of leg of mutton, sometimes beef or pork, marinated and matured in a flavoured vinaigrette.
Desserts
Black plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsVeal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsOffal and tripe
Braised veal sweetbreads with Perigourdine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
Main meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsShellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.
> view pairingsPork
Rethel boudin blanc
France. Champagne-Ardenne. Ardennes.
White sausage made only from pork meat with milk instead of blood.
Sea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsDesserts
Paris-Brest
Ring-shaped pastry made of choux pastry and a praline flavoured cream with sliced almonds.
> view pairingsDesserts
Pink biscuits of Reims Charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairings