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Meal families
Poultry
Chicken with white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsFreshwater fish
Trout with smoked bacon
Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).
> view pairingsBeef
Beef tournedos with peppercorn sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Pork
Mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsCheeses
Saint-Winoc
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.
Main meals
Cassoulet of Toulouse
Cassoulet made with white beans, goose confit, Toulouse sausage, pork, lamb, carrots, onions and tomatoes.
> view pairingsSheep and Goats
Roasted kid goat with parsley butter
Garlic and parsley butter : butter, garlic and parsley mixed.
> view pairingsDesserts
Chestnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsConsommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.
Cheeses
Tête de moine Réserve
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 4 months minimum.
Cheeses
Stolwijker kaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 4 to 6 months.
Main meals
Tartiflette with Munster
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairingsCheeses
Ada’s Honor
United States. Maine.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Sheep and Goats
Lamb noisette in a gingerbread crust
Noisette : round-shaped piece of meat taken from the leg, loin, or rack.
> view pairings

