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Poultry
Salmi of pigeon and mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCold starters
Chicken aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsSea fish
Roasted monkfish in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Kouign amann
France. Brittany. Douarnenez.
Crispy cake made with bread dough containing butter and sugar folded in layers, like puff pastry but with fewer layers.
Eat hot or warm.
Cheeses
Neufchâtel
France. Normandy. Neufchatel-en-Bray.
Soft-ripened double cream cow's milk cheese with rind.
Mushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsPoultry
Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view pairingsCheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.
Cheeses
Lamb chopper
United States. California.
Semi-soft pasteurized cow's milk cheese wrapped in wax.
Ripening : 3 to 6 months.
Cheeses
Villageois
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and mould on the rind coated in culinary vegetable ash.
Shellfish and Seafood
Seared bay scallop with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsCheeses
Brie de Melun
France. Brie. Melun.
Soft-ripened cow's milk cheese with white mould rind.
Sea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
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