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Sea fish
Grilled sea bass with fennel in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsSea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view pairingsWarm starters
Spinach and ricotta raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsCheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.
Cheeses
Crü di capra
Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Cold starters
Salmon tataki
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
> view pairingsCheeses
Baked mozzarella
Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.
> view pairingsDesserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Game animals
Bordeaux style wild boar
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Dark chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairings