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Veal
Braised veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Shellfish and Seafood
Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsBeef
Bordeaux style rib steak with cep mushrooms
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Gubbeen smoked cheese
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Pork
Roast pork with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsCheeses
Yorkshire Wensleydale
United Kingdom. Wales.
Pasteurized cow's and ewes milk cheese with a white hard pressed paste.
Cheeses
Tome des Bauges
France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Semi-hard cow's milk cheese with grey mould rind.
Sea fish
Sea bream with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsPork
Braised rouelle of pork with potatoes
Rouelle : a thick slice of meat cut from the hind leg.
> view pairingsBeef
Bordeaux style beef tenderloin
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Boulette d’Avesnes
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 months.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
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