Search a meal
All dishes:
Meal families
Shellfish and Seafood
Scallop carpaccio with dill and basil
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSauces
Piquante sauce
Piquante sauce : white wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).
> view pairingsPoultry
Duck a l’orange and celery purée
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsVeal
Spring sautéed veal
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsDesserts
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel.
> view pairingsSheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Quicke’s traditional cheddar
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind coated with lard and wrapped in muslin cloth.
Ripening : 12 months.
Cheeses
Santranges
France. Centre-Val de Loire. Cher.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 4 weeks.
Desserts
Chocolate cake and cofee custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsDesserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Cheeses
Valençay
France. Centre. Berry.
Soft-ripened goat's milk cheese with a white mould rind.
Sea fish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Halibut fillets with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairings