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Meal families
Main meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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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 pairingsSauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view pairingsBeef
Beef tongue with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
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Le bleu 1924
France.
Blue-veined cheese from pasteurized goat's, sheep's and cow’s milk.
Others
Lamb and beef pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Main meals
Tartiflette with Munster
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairingsShellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Carré de l’Est
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Desserts
Profiteroles
Small pastry puffs with custard or vanilla ice cream often accompanied with whipped cream.
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