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Cheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Cheeses
Crü di capra
Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Main meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsShellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsSauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view pairingsDesserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg white, sugar, almonds and bitter almonds.
> view pairingsCheeses
Tomme de Trappe Echourgnac affiné au vin de noix
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.
Main meals
Duck hachis parmentier
Hachis parmentier : Mashed potato combined with diced meat. French equivalent of cottage or shepherd's pie.
> view pairingsCheeses
Limburger
Germany. Netherlands. Limburg.
Soft-ripened cow's milk cheese with a washed rind.
Sauces
Hollandaise sauce
Vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsBeef
Beef daube and mashed potato with black truffle
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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