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Veal
Veal tenderloin with porcini
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
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Beaufort chalet d’alpage
France. Savoie.
Type of Beaufort d’été produced at 1500 meters above sea level and with the milk of a single flock.
Pork
Diots with lentils
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
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Green Dirt Farm’s Ruby
United States. Minnesota.
Soft-ripened cheese made from a blend of pasteurized cow’s and sheep's milk with a washed rind.
Cheeses
Alpha Tolman
United States. Vermont.
Hard raw cow's milk cheese with a washed rind.
Ripening : 8 to 11 months.
Shellfish and Seafood
Spiny lobster Thermidor medallion
Spiny Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsPoultry
Pigeon with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
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Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Freshwater fish
Pike quenelles with Mornay sauce
Mornay sauce : béchamel sauce with grated cheese.
> view pairingsVeal
Roast milk-fed veal with Saint Georges mushroom
Milk-fed veal : calf of less than 20 weeks milk-fed only.
> view pairingsPoultry
Bresse chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
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