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Poultry
Duck breast with Fougerolles griottines
Griottines : cherries macerated in kirsch liqueur.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Asparagus with maltese sauce
Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.
> view pairingsCooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Cheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Veal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsPork
Grilled marinated pork chop
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsShellfish and Seafood
Bay scallop and clams cassolette with curry
Cassolette : individual container for presenting a dish.
> view pairings