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Sea fish
Sardinade
Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.
> view pairingsSea fish
Gurnard with white wine
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsOffal and tripe
Abignades
France. Nouvelle-Aquitaine. Landes. Chalosse.
Goose tripe cooked with the animal’s blood.
Served on toasted bread with goose fat.
Salads
Mixed salad
A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.
> view pairingsBeef
Grilled beef with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsGame birds
Roasted pheasant with mixed vegetables
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsPizza, Quiche, Tart and Pie
Pâté gaumais
Belgium.
Pork pie with meat marinated in wine or vinegar, spiced with herbs and aromatic seasonings.
Served hot or cold.
Poultry
Souvarov-style chicken
Souvarov : stuffing with fresh foie gras and black truffle cooked in terrine.
> view pairingsSea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce mixed with whipped cream.
> view pairingsCheeses
Black Betty
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with black waxed rind.
Ripening : 12 months.
Desserts
Praline bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsMain meals
Ravioles du Dauphiné in black truffle broth
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairings

