Sauces
Perigourdine sauce
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsSearch a meal
All dishes:
Meal families
Freshwater fish
Pike-perch fillets with cream
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Dubliner vintage
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.
Cheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.
Salads
Olivier salad
Salad of diced vegetables (boiled potato, carrot, pickles, peas...) and other food (egg, diced ham, chicken…) and dressed with mayonnaise.
> view pairingsCheeses
Veigadarte
Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.
Shellfish and Seafood
Scallops persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairings