Search a meal
All dishes:
Meal families
Main meals
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsCheeses
Weisslacker
Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Cheeses
Petit suisse
France. Normandy.
Fresh cheese made from pasteurized cow’s milk enriched with cream.
Consommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Specialty made from pieces of lean freshwater fish (pike, perch, zander) and fatty fish (eel, carp, salmon, tench, trout), cooked in a white wine sauce and served with croutons, bacon bits, and potatoes.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel simmered in a mixture of finely chopped fresh herbs and served in a green herb sauce.
> view pairingsSea fish
Tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsShellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.
> view pairingsDesserts
Profiteroles au chocolat
Small choux pastry puffs filled with pastry cream or vanilla ice cream, and covered in chocolate.
> view pairingsFreshwater fish
Lavaret with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsShellfish and Seafood
Scallops breton style
Breton style : crème fraîche, shallots, onion, parsley, white wine topped with breadcrumbs.
> view pairingsDesserts
Pineapple vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairings