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Sauces
Bourguignonne sauce
Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
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Hamburger
Dish originating in Germany.
Sandwich consisting of two bruns topped with minced meat (beef) with raw vegetables, salad, condiments (pickle, onion) and a sauce.
Game animals
Saddle of hare 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.
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Chocolate Saint-Honoré
Puff or shortcrust pastry coated with choux pastry before baking, then covered with pastry cream and small cream puff topped with caramel around. The center of the cake is filled with whipped cream or chiboust cream (custard mixed with Italian meringue).
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Boulette de Cambrai
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 to 6 weeks.
Freshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Beef
Roast beef tenderloin with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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Valençay
France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.