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Cheeses
Robiola di Roccaverano
Italy. Lombardy. Piedmont.
Soft-ripened cheese from unpasteurised goat's, sheep's and/or cow’s milk with a natural rind.
Veal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
> view pairingsMain meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Sea fish
Grilled shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCooked meats
Pork rinds
Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsSauces
Newburg sauce
Lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
> view pairingsSauces
Salmi sauce
Salmi sauce : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsVeal
Veal tenderloin with vin jaune
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.