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Poultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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L’Ami du Chambertin
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with washed rind.
Freshwater fish
Eel with persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
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Andazul
Spain. Andalusia.
Blue-veined pasteurized goat's milk cheese.
Ripening : 3 to 4 months.
Cheeses
Black Betty
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in black wax.
Ripening : 12 months.
Desserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins and citrus zest.
Sauces
Matelote sauce
Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.
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Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Desserts
Chocolate and griottines in puff pastry
Griottines : cherries macerated in kirsch liqueur.
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Jambon-beurre
France.
Ham sandwich with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Sea fish
Curled fried whiting
Fried whiting with mayonnaise made with a hard boiled egg.
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