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Cold starters
Celery root remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsOffal and tripe
Sautéed veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMain meals
Aligot
Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).
> view pairingsCheeses
Schloss
United States. California.
Soft-ripened pasteurized cow's milk triple-crème cheese with a orange rind packed in wooden cup.
Ripening : 5 months.
Cheeses
Rupert reserve
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months.
Sheep and Goats
Leg of lamb with tarbais haricot
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Game birds
Salmi of woodstock
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCheeses
Livarot
France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view pairingsCheeses
Caprice des Dieux
France.
Soft-ripened pasteurized cow's milk cheese with rind.
Cheeses
Manchego fresco
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 2 weeks minimum.
Offal and tripe
Bordeaux style tricandilles
France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.
Veal
Veal tenderloin with chanterelle
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairings