Search a meal
All dishes:
Meal families
Shellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Mascaré de Banon
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from a blend of whole raw sheep's and goat's milk rectangular cheese curdled with a natural rind.
Cheeses
Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
Shellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsBeef
Grilled entrecote over vine shoots with Bordeaux-style porcini mushrooms
Bordeaux-style porcini mushrooms : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Provençal-style tomatoes
Parsleyed tomatoes with garlic, onions, and breadcrumbs.
> view pairingsPoultry
Duck aiguillette with red wine sauce
Aiguillette : thin slice cut lengthwise from a poultry breast.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Beef
Grilled rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
> view pairingsDesserts
Hazelnut bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsOthers
Croque-madame
Grilled ham and cheese sandwich with fried egg or poached egg on top.
> view pairingsCheeses
Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Poultry
Bresse chicken with morels and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairings