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Freshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Robiola di Roccaverano
Italy. Lombardy. Piedmont.
Soft-ripened cheese from unpasteurised goat's, sheep's and/or cow’s milk with a natural rind.
Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 2 to 3 weeks.
Cheeses
Ashbrook
United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.
Veal
Veal tenderloin with porcini
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsFreshwater fish
Pike quenelles with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsSheep and Goats
Roasted leg of lamb with porcini
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Tête de moine
Switzerland. Bernese Jura.
Semi-cooked or semi-hard pressed raw whole cow's milk cheese.
Desserts
Chocolate and cofee charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsShellfish and Seafood
Crayfish gratin with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsDesserts
Eggs in snow with pink praline
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairingsShellfish and Seafood
Fines de claire oyster
Fine de claire : oysters matured for 4 -8 weeks in oyster ponds.
> view pairings