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Cheeses
Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with white mould rind.
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Veal sweetbreads with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
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Crepe Suzette
Pancake with butter and caramel sauce, tangerine or orange juice, zest and Grand Marnier or Curacao.
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Green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
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Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
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Brie de Nangis
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Salads
Museau vinaigrette
Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.
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Mango charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
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Chestnut bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Pavé du Nord demi-vieux
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 3 months minimum.
Cold starters
Crab mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
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