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Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Game animals
Jugged hare Saint-Hubert
Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.
> view pairingsBeef
Slab of Charolais cattle with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsSea fish
Gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsPoultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle and Parmesan risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsBeef
Grilled entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsFreshwater fish
Pike quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsCheeses
Saint-Jorge Picante
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 9 months.
Poultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsCheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.