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Pork
Ham with wine lees
France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.
Poultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsPizza, Quiche, Tart and Pie
Pâté gaumais
Belgium.
Pie with pork marinated in wine or vinegar with spices and herbs.
Served hot or cold.
Beef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
> view pairingsMain meals
Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Cheeses
Good Thunder
United States. Minnesota.
Soft-ripened cow's milk cheese with a washed rind with beer (Brown ale).
Shellfish and Seafood
Scallops with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsPoultry
Duck breast with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairings