Search a meal
All dishes:
Meal families
Sea fish
Grilled sea bass with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairingsShellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view pairingsGame animals
Bordeaux style wild boar fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Chällerhocker
Switzerland. Saint-Gall.
Hard, unpasteurised cow's milk cheese with a washed rind.
Cheeses
Grana Padano
Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 9 to 16 months.
Cheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Raw cow's milk hard cheese with a washed rind.
Ripening : 18 to 23 months.
Cheeses
Försterkäse
Switzerland. Saint-Gall.
Soft-ripened raw cow's milk cheese with a washed rind with white wine.
Sea fish
Sea bass and white wine sauce with shallots and fennel
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Farcis
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
> view pairingsSea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Poultry
Pigeon a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Chocolate passion trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairings