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Meal families
Freshwater fish
Pike fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Black plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsDesserts
Apple and rhubarb crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
Crottin de Champcol
France. Centre-Val de Loire. Cher.
Soft-ripened pasteurized goat's cheese with mould on the rind.
Mushrooms, Vegetables, Pasta and Rice
Patatas bravas
Spain.
Potato speciality cut into in dice of about 2 centimeters, then fried in oil with garlic and served warm with an aioli (Catalonia) or a spicy tomato sauce.
Cheeses
Livarot
France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.
Main meals
Tofailles
France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.
Cheeses
Bergamino di Bufala
Italy. Lombardy.
Buffalo milk pasteurized cheese with white mould rind.
Veal
Braised veal flank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPoultry
Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.
Cheeses
Romans
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.