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Meal families
Cheeses
Romans
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Shellfish and Seafood
Clam fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsPork
Marinated pork skewers
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsCheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.
Main meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsCold starters
Salmon tataki
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
> view pairingsDesserts
Baerewecke
France. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Shellfish and Seafood
Bay scallop skewers with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.
> view pairingsMain meals
Tartiflette with Mont d’or
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairings