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Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Cheeses
Acapella
United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Freshwater fish
Trout with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsSea fish
Monkfish blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Game animals
Salmi of venison
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMain meals
Fish and couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and bonito
> view pairingsSheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Chocolate macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsCheeses
Old Gouda
Netherlands.
Semi-soft whole cow's milk.
Ripening : 10 to 12 months.
Poultry
Bordeaux style duck
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairings