Sauces
Black truffle sauce
Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsSearch a meal
All dishes:
Meal families
Sea fish
Avruga caviar
Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).
> view pairingsMain meals
Raclette
Melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsCheeses
Old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 12 to 18 months.
Offal and tripe
Veal kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsPizza, Quiche, Tart and Pie
Quiche lorraine
Shortcrust filling with eggs and cream mixed with bacon.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
> view pairingsCheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Sea fish
Grilled sea bass with anise and grilled fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.