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Sea fish
Monkfish bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsVeal
Marengo veal sauteed
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsPoultry
Pigeon a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsMain meals
Raclette
Melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsSheep and Goats
Shoulder of lamb with mixed vegetables
Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsCheeses
Kapiti Kikorangi
New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.
Cheeses
Manchego curado
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 to 6 months.
Pizza, Quiche, Tart and Pie
Duck pithivier
Puff pastry cake filled with duck confit, duck foie gras with mushrooms, onions and whiskey.
> view pairingsSea fish
Sea bass in salt crust in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Roasted rack of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsDesserts
Pink biscuits of Reims Charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairings