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Meal families
Appetizers(121)
Beef(193)
Cheeses(513)
Cold starters(137)
Condiments(22)
Consommé and Soup(38)
Cooked meats(124)
Desserts(948)
Eggs(46)
Freshwater fish(105)
Fruits(25)
Game animals(65)
Game birds(85)
Ice cream and sorbets(31)
Main meals(181)
Mushrooms, Vegetables, Pasta and Rice(251)
Offal and tripe(81)
Others(71)
Pizza, Quiche, Tart and Pie(114)
Pork(157)
Poultry(497)
Rabbit(38)
Salads(131)
Sauces(104)
Sea fish(452)
Sheep and Goats(264)
Shellfish and Seafood(403)
Veal(139)
Warm starters(84)
Consommé and Soup
Aigo boulido
France. Provence.
Soup with garlic and boiled sage leaves.
Appetizers
Cod croquettes with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSauces
Perigourdine sauce
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsSea fish
Poached darne of salmon
Darne : cross-section of one inch in thickness, including the backbone.
> view pairingsVeal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsCheeses
Off Kilter
United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).
Cooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Grayson
United States. Virginie.
Soft-ripened raw cow's milk cheese with a natural orange rind.
Sauces
Beurre blanc sauce
Reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Offal and tripe
Braised veal sweetbreads with morels
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairings