Search a meal
All dishes:
Meal families
Cooked meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Sauces
Devil sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairingsOffal and tripe
Lamb’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 pairingsCheeses
Boulette d’Avesnes
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with cloves, tarragon, parsley, and pepper, sometimes coated with paprika or annatto, then hand-shaped into a cone.
Ripening : 3 months.
Others
Shashlik
Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Meat skewers (leg of lamb, sometimes beef or pork), aged and marinated in a flavored vinaigrette.
Game animals
Wild boar fillet with bordelaise sauce
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsDesserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins, and citrus zest.
Cheeses
Imokilly Regato
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.
Beef
Bordeaux style rump steak
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsSea fish
Salmon tartare with herb vinaigrette
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Bay scallops with garlic butter
Garlic butter : butter with garlic.
> view pairingsPoultry
Roasted capon en demi-deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
> view pairingsShellfish and Seafood
Spiny lobster medallion Thermidor
Spiny lobster meat with a béchamel sauce and Cognac, shallot, fish stock and mustard that can be gratinéed.
> view pairingsCheeses
St Gall Extra mature
Ireland. Cork.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Ripening : over 3 months.
Sea fish
Turbot with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairings

