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Poultry
Gaston Gérard chicken
France. Burgundy. Dijon.
Chicken cooked with grated Comté cheese, fresh cream, Dijon mustard, paprika and white Burgundy wine.
Cheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire and Nottinghamshire.
Blue unpasteurised cow's milk cheese.
Cold starters
Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
> view pairingsDesserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsPizza, Quiche, Tart and Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, rocket salad, tomato and mozzarella.
> view pairingsConsommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.
Sea fish
Shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsDesserts
Alsatian-style apple tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view pairingsSea fish
Sole with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Rembrandt extra aged Gouda
Netherlands.
Hard pasteurized cow's milk wrapped in orange wax.
Ripening : 12 months.
Sea fish
Pickled herring
Herring marinated in vinegar with carrot, lemon, bay leaf, onion, mustard and sometimes served with fresh cream.
> view pairingsSea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view pairings