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Cheeses
Bear hill
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.
Sea fish
Whole roasted turbot with black truffle juice
Whole fish, gutted and cooked (not filleted).
Truffle juice : juice obtained during the sterilization of the truffle.
Desserts
Caramel bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCheeses
Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Blue cheese made from cow's milk with a deep russet colouring and a cylindrical shape.
Cheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
Freshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
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Mothais sur feuille
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Cheeses
Rupert
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 8 months.
Main meals
Mushroom fondue
Fondue made with Gruyère, Vacherin Fribourgeois, and mushrooms.
> view pairingsFreshwater fish
Artic char with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsGame birds
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Oysters with zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsGame birds
Roast quail with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsBeef
Fleischschnacka
France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.


