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Meal families
Shellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Sauces
Winegrower sauce
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsDesserts
Merveilles
France. Nouvelle-Aquitaine. Italy. Aosta Valley. Switzerland. Romandy.
Variety of fritter with thin and crispy batter often flavored with orange blossom water and Armagnac and covered with sugar or honey.
Desserts
Vatrushka with vanilla
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Main meals
Ravioles du Dauphiné
France. Auvergne-Rhône-Alpes. Drôme. Isère.
Stuffed pasta made from soft wheat flour and fresh eggs, filled with cooked cheese (Comté or Emmental), fresh cottage cheese, and parsley.
Comes in the form of a sheet, can be gratinated, poached, or pan-fried.
Salads
Tuna Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
Cheeses
Moses Sleeper
United States. California.
Soft-ripened cow's pasteurized milk cheese with bloomy rind.
Ripening : 6 to 12 weeks.
Mushrooms, Vegetables, Pasta and Rice
Stuffed peppers
Prefer a pairing based on the stuffing.
> view pairingsGame birds
Young partridge salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsShellfish and Seafood
Baked oysters with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsSalads
Tomato bocconcini salad
Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
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