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Meal families
Offal and tripe
Calf’s liver with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Verano
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Ripening : 2 to 6 months.
Shellfish and Seafood
Langoustines with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
Served cold.
Cooked meats
Jamón ibérico
Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).
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Olivet bleu
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind.
Ripening : 4 weeks.
Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsDesserts
Empress rice pudding
Rice pudding mixed with Bavarian cream, flavored with kirsch and candied fruits.
> view pairingsPoultry
Duck aiguillette with blackcurrant
Aiguillette : thin slice cut lengthwise from a poultry breast.
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Barbecue
A meal, usually outdoors, where food is cooked on a grill or a spit.
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Old Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : 12 to 18 months.
Desserts
Chocolate and passion fruit trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsPoultry
Duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
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