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Sauces
Herb butter
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsMain meals
Young wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsSauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsBeef
Frikandel
Mixture of minced fresh beef with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
> view pairingsDesserts
Mocha cake with nuts
Mocha cake : sponge cake with coffee-flavoured buttercream.
> view pairingsOthers
Shashlik
Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Skewers of leg of mutton, sometimes beef or pork, marinated and matured in a flavoured vinaigrette.
Sea fish
Sea bream with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSea fish
Grilled turbot with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsDesserts
Praline merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Sea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cow's milk cheese wrapped in a strip of spruce bark.
Cheeses
Pont-l’Evêque
France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.