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Poultry
Roasted capon with black truffle under the skin
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsRabbit
Rabbit fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsShellfish and Seafood
Spiny lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsBeef
Lucullus tongue
Mille-feuille with slices of smoked beef tongue and duck foie gras.
> view pairingsCooked meats
Hare 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.
Cheeses
Vermont Herdsman
United States. Vermont.
Semi-hard cheese from cow's raw whole milk cheese with a washed straw rind.
Ripening : 12 months minimum.
Freshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsPoultry
Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
> view pairingsPoultry
Spatchcocked pigeon
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsSea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairings