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Meal families
Mushrooms, Vegetables, Pasta and Rice
Morel fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsDesserts
Orange bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsCheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.
Rabbit
Rabbit with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsCheeses
Garrotxa
Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.
Desserts
Pineapple surprise
Pineapple slices topped with caramel and covered with a brioche soaked in cream.
> view pairingsMain meals
Fish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Pork
Diots with red wine
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsVeal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsPoultry
Stuffed goose neck with duck foie gras
Goose foie gras. Served hot with garlic and parsley potato or with a salad.
> view pairingsDesserts
Savarin with whipped cream
Savarin : kind of rum baba without raisins.
Chantilly cream : whipped cream with sugar.
Desserts
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
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