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Meal families
Sea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsVeal
Roasted veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsCheeses
Queso de Mahón-Menorca artesano joven
Spain. Balearic Islands. Minorca.
Semi-hard cheese from raw cow's milk, brown in color.
Ripening : over 5 months.
Sheep and Goats
Leg of lamb whith thyme flowers
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Chocolate raspberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsDesserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake made of layers of almond and hazelnut meringue (sometimes added with coconut or pistachio) and whipped cream or buttercream topped with icing sugar.
Serve cold.
Beef
Bordeaux style beef fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Liège waffle
Waffle with pearl sugar and a layer of liquid caramel, often flavored with cinnamon or vanilla.
It can be served with chocolate, creams or fruits.
Main meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsMain meals
Gratin dauphinois
Dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsSheep and Goats
Roasted milk fed lamb with savory
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsDesserts
Red fruit trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairings