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Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Sea fish
Monkfish bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsDesserts
Praline macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsDesserts
Neigeux with strawberry
Whipped egg whites folded with runny cream cheese and covered with strawberries and fruit purée.
> view pairingsSheep and Goats
Roasted saddle of lamb with potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Strawberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsCheeses
Schlossberger
Suisse. Bern.
Raw cow's milk hard cheese with a washed rind.
Ripening : 5 months.
Poultry
Chicken in cream sauce and button mushroom
Cream sauce : béchamel sauce with cream.
> view pairingsSea fish
Hake fillets with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsPoultry
Bordeaux style duck daube
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.
> view pairingsMain 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 pairingsSea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
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