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Poultry
Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Veal
Veal frikandel
Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
> view pairingsCheeses
Picolin
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 1 week.
Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 12 weeks minimum to 20-25 weeks.
Shellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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