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Beef
Bordeaux style pan seared rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Poultry
Bordeaux style duck daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCheeses
Tres leches
Spain. Asturias.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with extra virgin olive oil.
Ripening : 6 months.
Poultry
Fattened chicken with ivory sauce
Ivory sauce : supreme sauce (chicken soup with cream) with chicken or veal stock reduced.
> view pairingsDesserts
Black fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsMain meals
Stew with black truffle
Black truffle cooked in fat mixed xith white wine, broth and toast.
> view pairingsShellfish and Seafood
Langoustines with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsFreshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsConsommé and Soup
Fish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Beef
Entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsPork
Ham with wine lees
France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.
Cooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.
Appetizers
Tapenade toast
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsBeef
Steak tartar
Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.
> view pairings