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Shellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsDesserts
Black forest cake
Cake of German origin (Schwarzwälder Kirschtorte) based on several layers of sponge cake with cocoa, flavored with kirsch, stuffed with cherries in syrup and whipped cream between each layer, topped with whipped cream and chocolate shavings.
> view pairingsSalads
Frisée-lardon salad
Salad with bacon topped with a poached egg and vinaigrette.
> view pairingsShellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Desserts
Peach pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Grilled red mullet with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsSea fish
Salmon coulibiac
Koulibiac : russian speciality. Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.
> view pairingsCheeses
Pérail de brebis
France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
Sea fish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsGame birds
Salmi of quails
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Beef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view pairings