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Meal families
Sea fish
Sea bass and white wine sauce with shallots and fennel
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsConsommé and Soup
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) mixed with water or ice cubes, seasoned with garlic, oil, salt and vinegar.
Cheeses
Chevrotin des Aravis
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Raw goat's milk semi-soft cheese with a natural rind.
Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsAppetizers
Spiny lobster butter canapé
Spiny lobster butter : spiny lobster meat with butter.
> view pairingsOffal and tripe
Sauteed veal kidneys with vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsDesserts
Raspberry trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsCheeses
Hafod
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with hard pressed paste and a natural rind.
Ripening : 10 to 18 months.
Desserts
Apple Flammkuchen
Thin layer of bread dough covered with cream or cottage cheese with slices of apples and flambéed with Calvados.
> view pairingsMain meals
Tofailles
France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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