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Cheeses
Soumaintrain refined with blackcurrant and blackcurrant liqueur
France. Bourgogne-Franche-Comté.
Soumaintrain stuffed with blackcurrant berries soaked in blackcurrant liqueur.
Ripening : 2 to 3 days.
Sauces
Porcini mushroom cream sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsCooked meats
Andouillette with red wine
Andouillette cooked with red wine and deglazed with cream.
> view pairingsPork
Sweet and sour pork ribs
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsCheeses
Kachkéis
Luxembourg.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Beef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsOthers
Jambon-beurre
France.
Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.
Main meals
Nigirizushi
Vinegared rice hand-pressed and topped with an ingredient (raw or cooked fish, seafood, vegetables, etc.), usually served with wasabi.
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