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Sea fish
Hake with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Pavé du Nord jeune
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.
Poultry
Spit-roasted squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsCold starters
Salmon pâté with lemon sauce
Lemon Sauce: butter, lemon, cream and mustard.
> view pairingsBeef
Grilled rib steak with béarnaise sauce
Rib steak : rib of beef with bone attached. Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsFreshwater fish
Bordeaux style sturgeon
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Framboisier cake and vanilla sauce
Framboisier : cake based on raspberry with sponge cake and cream.
> view pairingsFreshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsCheeses
Montasio
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind (Fresco: matured up to 2 months; Mezzano from 5-10 months; Stagionata more than 10 months).
Sea fish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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