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Desserts
Pear and chocolate crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsGame animals
Bordeaux style wild boar
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Sea fish
Sardinade
Whole, unfiletted sardines drizzled with a little olive oil with thyme or herbs cooked on a grill.
> view pairingsCheeses
Verano
United States. Vermont.
Semi-soft raw sheep's milk cheese with natural rind.
Ripening : 2 to 6 months.
Veal
Veal tenderloin with porcini
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsSea fish
Sole fillets with Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsMain meals
Truffade
Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes heart
Pairing possible if little or no vinegar.
> view pairingsFreshwater fish
Roasted pike-perch fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsBeef
Rib steak with potatoes and thyme
Provencal garnish : crushed tomatoes, eggplant, garlic and parsley boiled in oil.
> view pairingsCheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 3 months minimum.