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Cheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-hard cow's milk cheese with a washed rind of gray colour.
Ripening : 70 days minimum.
Cheeses
Brousse
Provence. Cheese made from a combination of milk and whey from sheep, goat or cow.
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Parmigiano Reggiano with balsamic vinegar
Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 12 months minimum.
Cooked meats
Pâté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Sea fish
Braised monkfish with curry sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Curry sauce : velouté curry and cream.
Beef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsBeef
Maultaschen
Germany. Baden-Württemberg.
Pasta filled with meat and golden-fried before being poached in broth.
Served with a green salad.
Sheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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Duck a l’orange and celery purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsDesserts
Chocolate praline dome cake
Milk chocolate dome filled with praline mousse.
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Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
Camembert
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Sauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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