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Poultry
Bordeaux style duck confit
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Mango bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsPork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsCheeses
Rocamadour
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Ripening : 6 days minimum.
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Semi-soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 2 months minimum.
Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsBeef
Bordeaux style beef tenderloin
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Praline bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsDesserts
Lyon bugnes
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Regional donut variety.
Poultry
Pigeon en vessie with cream sauce
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.
Poultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
> view pairingsGame animals
Doe fillet with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view pairingsAppetizers
Socca
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Cheeses
Reblochon fermier
France. Auvergne-Rhône-Alpes. Savoie. Soft-ripened raw cow's milk cheese (Green label).
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