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Eggs
Toupinel egg
Poached egg served in a baked potato and topped with Mornay sauce.
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Black Betty
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in black wax.
Ripening : 12 months.
Beef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
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Saint-Jorge Patrão
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 16 months.
Beef
Bordeaux style beef fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
Game birds
Pheasant in chartreuse of vegetables
Chartreuse : dish cooked in a water bath consisting of cabbage (or other vegetables) braised arranged alternately layered with a meat to alternate colors.
Should be unmolded and served hot.
Freshwater fish
Gudgeon russian style
Gudgeon cooked in white wine, mixed with gelatine, mayonnaise and broth served with chopped parsley and sometimes a dash of lemon or vinegar.
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