Search a meal
All dishes:
Meal families
Cheeses
Curé nantais
France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.
Desserts
Fruit zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsBeef
Roasted beef tenderloin with red wine emulsion
Red wine emulsion : red wine brought to a boil, flambéed, then reduced with veal stock and fresh cream before being finished with butter and whisked.
> view pairingsSheep and Goats
Blanquette of lamb with fresh mint
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
The dish is served with pasta, potatoes, or rice, often complemented with mushrooms.
Mushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsSea fish
Roasted John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Bohemian blue
United States. Wisconsin.
Blue cheese made from pasteurized sheep's milk.
Ripening : 6 months.
Desserts
Red berry bayadere with mascarpone mousse
Bayadère : alternating stripes of different colours.
> view pairingsCheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Game animals
Bordeaux style wild boar
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsAppetizers
Poivrade artichokes with olive oil
Poivrade artichoke : young Violet de Provence artichoke.
> view pairings