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Cheeses
Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
> view pairingsDesserts
Quince crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsDesserts
Rabote picarde
France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Apple wrapped in puff pastry.
Cooked meats
Ham hock
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Mushrooms, Vegetables, Pasta and Rice
Stuffed zucchini
Prefer a pairing based on the stuffing.
> view pairingsPoultry
Young guinea fowl with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsPoultry
Pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsMain meals
Cabbage potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsMain meals
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
> view pairings

