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Cheeses
Goat brie cheese
Canada. Ontario.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Cheeses
Charolais
France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Beef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsCheeses
Bayley hazen blue
United States. Vermont.
Semi-hard blue unpasteurised cow's milk cheese with natural rind.
Ripening : 4 to 6 months.
Cheeses
Rogeret des Cévennes
France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft goat's milk cheese with a natural rind.
Desserts
Angel’s food cake
Type of sponge cake with vanilla served topped with red fruit sauce and strawberry.
> view pairingsAppetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Poultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
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Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsShellfish and Seafood
Mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Sauces
Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
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