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Poultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
> view pairingsCheeses
Dante
United States. Wisconsin.
Soft-ripened pasteurized sheep's milk with a natural rind.
Ripening : 6 months minimum.
Beef
Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view pairingsSauces
Poulette sauce
Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.
> view pairingsShellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Cheeses
Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Poultry
Chicken with Comté sauce
Comté sauce : grated Comté with white wine, fresh cream and shallots.
> view pairingsCooked meats
Pheasant pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Others
Lamb and beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsDesserts
Blackcurrant miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsPoultry
Duck foie gras with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
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