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Meal families
Pizza, Quiche, Tart and Pie
Fouée with rillauds
France. Touraine.
Hot bread roll stuffed with rillauds.
Mushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and bonito
> view pairingsDesserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake made of layers of almond and hazelnut meringue (sometimes added with coconut or pistachio) and whipped cream or buttercream topped with icing sugar.
Serve cold.
Cheeses
Délice de Bourgogne
France. Burgundy. Yonne.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Shellfish and Seafood
Scallops with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Montasio
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind (Fresco: matured up to 2 months; Mezzano from 5-10 months; Stagionata more than 10 months).
Pork
Pork filet mignon with chocolate sauce
Chocolate sauce : red wine with butter, shallots, veal stock, pepper and cocoa.
> view pairingsDesserts
Poire Belle-Hélène
Pears poached in sugar syrup and served with vanilla ice cream, melted chocolate and crystallized violets.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Fish sauerkraut
Sauerkraut with haddock, monkfish and salmon.
> view pairingsSheep and Goats
Braised shoulder of lamb
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsDesserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Desserts
Financier
Rectangular cake made from butter, ground almonds and egg whites.
> view pairingsSea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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