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Poultry
Aiguillette of guinea fowl with poivrade sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Pizza, Quiche, Tart and Pie
Fougasse with Gruyère and bacon
Shortcrust filling with eggs and cream mixed with bacon.
> view pairingsCheeses
Tête de moine Bio
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.
Desserts
Pineapple trifle
Trifle : dessert made with fruit and sponge cake soaked in fruit juice (or alcohol), sometimes layered with jam, custard, and whipped cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Seven-vegetable couscous with herb broth
Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.
Sea fish
Braised salmon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPoultry
Chicken supreme with pineapple
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPizza, Quiche, Tart and Pie
Perigord-style tart with porcini mushrooms and duck gizzards
> view pairingsPoultry
Ginger chicken
Vietnam.
Chicken marinated with turmeric, ginger, chili and honey served with rice.
Poultry
Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view pairingsCheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
Sauces
Maitre d’hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
> view pairingsSalads
Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
Offal and tripe
Lamb’s brain with brown butter
Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.
> view pairingsShellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
> view pairings

