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Meal families
Main meals
Fondue normande
Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.
> view pairingsDesserts
Profiteroles
Small choux pastry puffs filled with pastry cream or vanilla ice cream, often served with whipped cream.
> view pairingsDesserts
Praline bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsSheep and Goats
Knuckle of lamb with olives
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsVeal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Cheeses
Le Gruyère réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.
Cheeses
Fat bottom girl
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a washed rind with an orange color.
Ripening : 3 to 4 months.
Shellfish and Seafood
Langoustine tartare with lime
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSauces
Kerkenaise sauce
Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.
> view pairingsBeef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
> view pairingsSea fish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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