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Appetizers
Casse-museau
France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.
Cheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.
Sheep and Goats
Lamb with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsPoultry
Chicken wings with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsDesserts
Chocolate pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsPoultry
Chicken blanquette
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Tricycle
United States. Wisconsin.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
In general, avoid serving wine with raw artichoke.
Mushrooms, Vegetables, Pasta and Rice
Asparagus with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsCheeses
Garrotxa
Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.
Cheeses
Aged brick
United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 7 months.