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Cheeses
Pigouille
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw sheep's milk with a bloomy rind.
Ripening : 2 to 3 weeks.
Desserts
Rhubarb crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.
> view pairingsShellfish and Seafood
Oysters and pork crépinettes
Oysters accompanied by a piece of sausage meat.
> view pairingsCheeses
Prairie sunset
United States. Wisconsin.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months minimum.
Game birds
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsDesserts
Apple crumble with spices
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsCheeses
Weisslacker
Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Poultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsSea fish
Sea bass tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsAppetizers
Cod croquettes with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsOffal and tripe
Braised veal sweetbreads with morels
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCold starters
Sea bass and red tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsShellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsCheeses
Le Gruyère alpage
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.


