Search a meal
All dishes:
Meal families
Cooked meats
Andouille
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Desserts
Ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).
> view pairingsOthers
Club sandwich
Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
In general, avoid serving wine with raw artichoke.
Cheeses
Montasio fresco
Italy. Friuli-Venezia Giulia.
Pressed and uncooked cheese made from cow's milk with a brushed rind.
Ripening : 2 months maximum.
Sea fish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
Cooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Sheep and Goats
Lamb fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Hopelessly Bleu
United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.