Search a meal
All dishes:
Meal families
Cheeses
Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.
Poultry
Young turkey with Champagne sauce
Champagne sauce : Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsPizza, Quiche, Tart and Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, rocket salad, tomato and mozzarella.
> view pairingsOthers
Jambon-fromage
France.
Ham sandwich with half a fresh baguette cut lengthwise, with cheese and filled with slices of ham, often pickles.
Cooked meats
Cold cut and salad buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsDesserts
Pear and apple crumble with almonds
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
Edam demi-étuvé
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 4 months.
Main meals
Burgundy style potée
Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsCheeses
Idiazabal
Spain. Basque Country.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 60 days minimum.
Game animals
Saddle of hare with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsCooked meats
Oreiller de la Belle Aurore
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Beef
Grilled entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairings