Search a meal
All dishes:
Meal families
Shellfish and Seafood
Mussels with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsCheeses
Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese
Pork
Braised pork shoulder
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Cabécou du Fel
France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
> view pairingsBeef
Grilled entrecote with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsOffal and tripe
Braised veal sweetbreads with spices
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairings

