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Cheeses
Petit Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.
Sauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
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Roast duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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Trivium goat Cheddar
United States. Wisconsin.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 4 months.
Beef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
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Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
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Apple and banana crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
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Ostrich tournedos with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cow's milk cheese wrapped in a strip of spruce bark.