Search a meal
All dishes:
Meal families
Cooked meats
Figatellu
Fresh sausage composed mainly of meat and pork liver with garlic.
> view pairingsBeef
Steak au poivre
Beef meat flambéed in Cognac and served with peppercorn sauce flavored with white wine, Marsala or Porto and possibly accompanied by mustard.
> view pairingsMain meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Freshwater fish
Pike-perch fillets with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Tilsit
Germany.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : at least 2 months.
Cold starters
Langoustines with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsDesserts
Pear and chocolate crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsPoultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsDesserts
Mocha cake with nuts
Mocha cake : sponge cake with coffee-flavoured buttercream.
> view pairings