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Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Desserts
Brussels waffle
Rectangular waffle prepared with an egg-white or ale yeast dusted with confectioner's sugar and served hot.
Might be topped with whipped cream, soft fruit or chocolate spread.
Cheeses
Saint-Jorge Picante
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 9 months.
Main meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsSea fish
Brill in Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsPoultry
Poule au pot
Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked like a pot-au-feu.
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Bijou
United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.
Game birds
Stuffed quails and Porto sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
> view pairingsCheeses
Cabécou du Fel
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cooked meats
Duck terrine
Paté made with coarsely chopped ingredients and flavored with herbs, spices... cooked in an earthenware container.
Serve cold or at room temperature.
Cold starters
Scallop shell of fish with mayonnaise
Cold dish with macedonia, cold fish (hake, salmon), mayonnaise and letttuce.
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