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Desserts
Chocolate and griottines in puff pastry
Griottines : cherries macerated in kirsch liqueur.
> view pairingsShellfish and Seafood
Seafood carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsShellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Cheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened pasteurized goat's cheese with mould on the rind.
Cheeses
Pleasant ridge reserve
United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 7 to 14 months.
Shellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsCheeses
Gran Canaria
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with olive oil.
Ripening : 2 years.
Poultry
Stuffed capon with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsSalads
Langoustines salad with orange butter and tarragon
Orange butter : concentrated orange juice mixed with butter and cream.
> view pairingsCheeses
Romans
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Others
Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSheep and Goats
Milk fed lamb with thyme
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCold starters
Shrimp tomato
Belgium.
Tomato stuffed with brown shrimp mixed with mayonnaise.