Search a meal
All dishes:
Meal families
Cheeses
Danish blue
Denmark.
Blue cheese made from pasteurized whole cow's milk.
Ripening : 2 to 3 months.
Cooked meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.
Poultry
Salmi of duckling
Duckling : young duck.
Salmis : game or poultry carcass reduction in spiced wine sauce.
Desserts
Petit four glacé
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
> view pairingsCheeses
Chaumes
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Desserts
Gâteau de Saint-Genix
France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.
Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.
> view pairingsAppetizers
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
> view pairingsSea fish
Shad with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCheeses
Boulette de Cambrai
France. Hauts-de-France. Pas de Calais. Avesnes.
Soft-ripened cheese made from cow's milk with a washed rind flavored with tarragon, parsley, and pepper, then hand-shaped into a cone.
Ripening : 3 to 6 weeks.
Poultry
Souvarov-style fattened chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsSea fish
Salmon and tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairingsBeef
Beef Wellington
Beef fillet in puff pastry with spices such as curry or ginger.
> view pairings