Search a meal
All dishes:
Meal families
Cheeses
L’amour de Nuits
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.
Cheeses
Venus
United States. Washington.
Pressed and uncooked raw goat’s and cow’s milk with a golden yellow cider-washed rind.
Ripening : 10 to 12 months.
Cheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue cheese made from raw cow's milk.
Desserts
Lemon charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsDesserts
Strawberry egg custard
Boiled milk poured over beaten eggs and baked in the oven.
> view pairingsFreshwater fish
Pike-perch with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsCheeses
Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
Cheeses
Chevrotin
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from raw goat’s milk with a natural rind.
Salads
Mesclun with goat cheese
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
> view pairingsMain meals
Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
> view pairingsAppetizers
Poivrade artichokes with olive oil
Poivrade artichoke : young Violet de Provence artichoke.
> view pairingsPoultry
Duck foie gras with velouté of red kuri squash and porcini mushrooms
Velouté : soup with cream and egg yolk added.
> view pairings