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Cheeses
Fromage de Herve
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
Desserts
Frozen zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsSea fish
Turbot with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsDesserts
Vanilla religieuse
Religieuse : pastry composed of two small choux pastries filled with flavored pastry cream and covered with fondant and buttercream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with cream vinaigrette sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsConsommé and Soup
Fish a la nage with beurre blanc sauce
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Desserts
Blackcurrant miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.
> view pairingsDesserts
Empress rice pudding
Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.
> view pairingsCheeses
Queso de Mahón-Menorca curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from cow's milk, brown in color.
Ripening : 5 months minimum.
Shellfish and Seafood
Langoustine tartare with oysters
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsMain meals
Three cheese fondue
Fondue made with Beaufort, Comté, and Emmental cheeses.
> view pairingsOthers
Chop suey
Chop suey : shrimp, fish, or meats (beef, pork, or chicken) cooked with vegetables (celery, cabbage, mung bean sprouts…) bound with a starch-thickened sauce.Usually served with rice, sometimes with noodles.
> view pairingsMain meals
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairings

