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Meal families
Sauces
Hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsPork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Chopped pork sausage flavored with nutmeg and cooked in wine (white or red) with onions.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairingsBeef
Beef tournedos with bone marrow
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsCheeses
Yorkshire Wensleydale
United Kingdom. North Yorkshire.
Pressed and uncooked cheese made from pasteurized sheep's and cow's milk, white in color.
Shellfish and Seafood
Sautéed scallops with white wine and mousseline spinach
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsDesserts
Dark chocolate mousse tart
Tart shell filled with chocolate mousse.
Served cold.
Cold starters
Confit tomatoes
French cooking technique where tomatoes are slow-cooked at low temperature in olive oil with herbs (often garlic, thyme, and sometimes sugar) to concentrate the flavors.
Used as a garnish in Mediterranean cuisine.
Salads
Mixed salad
A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.
> view pairingsFreshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsIce cream and sorbets
Iced coffee parfait with gingerbread
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
> view pairingsSauces
Chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
> view pairings