Search a meal
All dishes:
Meal families
Sea fish
Steamed John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsBeef
Beef daube with carrots
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCooked meats
Andouille sausage
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Shellfish and Seafood
Scallop skewers with coral sauce
Coral sauce : scallop coral blended with crème fraîche and spices.
> view pairingsWarm starters
Spanakopita
Greece.
Phyllo pastry stuffed with spinach with shallot, egg, onion, feta or ricotta.
Pizza, Quiche, Tart and Pie
Zwiebelkuchen
Germany. Hesse Rhineland. Palatinate.
Onion tart with diced bacon, cream and caraway seeds.
Game animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Cheeses
Villageois blanc
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Offal and tripe
Calf’s brain with black butter
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsSea fish
Hake with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsSheep and Goats
Shoulder of lamb à la boulangère
Boulangere : studded with garlic cloves.
> view pairings