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Sea fish
Braised sea bass with fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsRabbit
Rabbit a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCooked meats
Hare a la royale pâté
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsSea fish
Brill in Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsCheeses
Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
> view pairingsGame animals
Jugged hare Saint-Hubert
Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.
> view pairingsSheep and Goats
Milk fed lamb with thyme flower
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCheeses
Glacier blue
United States. Washington.
Blue-veined raw cow's milk cheese with natural rind.
Ripening : 75 days.
Cheeses
Trappe de Timadeuc
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.
Sheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Pineapple carpaccio
Pineapple cut in very thin slices topped with a vanilla syrup.
> view pairingsBeef
Beef tournedos with green peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
Shellfish and Seafood
Spiny lobster with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsMain meals
Cheese fondue
Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).
Shellfish and Seafood
Bitter-sweet shrimp
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
> view pairings