Search a meal
All dishes:
Meal families
Cheeses
Tête de moine Fermière
Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.
Desserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
> view pairingsSheep and Goats
Roast Pauillac lamb
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsBeef
Beef tongue with Madeira sauce
Madeira sauce : demi-glace (reduced brown stock) with Madeira.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Beef dumplings with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSauces
Bourguignonne sauce
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairingsShellfish and Seafood
Bay scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Freshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Wrangeback
Sweden.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 10 to 15 months.
Cooked meats
Roasted andouille from Guéméné with mashed potatoes
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served hot.
Poultry
Hot chicken
Spicy fried chicken served on slices of white bread with pickle strips.
> view pairings