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Shellfish and Seafood
Scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsFreshwater fish
Pike-perch quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Desserts
Praline bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSea fish
Hake with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Roasted saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Creamy Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
Sheep and Goats
Shoulder of lamb with spices
Pair according to the hotness of the spices.
> view pairingsDesserts
Cassata
Italy. Sicily. Sponge cake with fruit juices or liqueur stuffed with ricotta cheese and a chocolate or vanilla filling. Covered with a shell of marzipan, usually green, and topped with candied fruit.
> view pairingsOffal and tripe
Lamb sweetbread with morel cream
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairings