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Freshwater fish
Trout aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCheeses
Grayson
United States. Virginia.
Soft-ripened cheese made from cow’s milk with a natural rind orange-colored.
Poultry
Pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Club sandwich
Triple-decker toasted sandwich, often cut into quarters or halves and held together with a toothpick, made with turkey or chicken breast, crispy bacon, lettuce leaves, tomato slices, and mayonnaise.
> view pairingsVeal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
> view pairingsMain meals
Matelote with riesling
Matelote : white wine reduction with fish stock and mushrooms.
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Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Cooked pressed cow’s milk cheese
Main meals
Lobster raviole with Newburg sauce
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
Cheeses
Tête de moine Réserve
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 4 months minimum.
Poultry
Guinea fowl in chartreuse with black truffle
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.
Sea fish
Roasted turbot with black truffles and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pickled vegetables
Vegetable pieces (carrot, chayote, lemon, cabbage, green beans, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chili), then vinegarized.
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