Search a meal
All dishes:
Meal families
Shellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsCheeses
Saint-Nectaire fermier
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard raw cow's milk cheese.
Ripening : 28 days minimum.
Sauces
Ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsCheeses
Brie with black truffles
France. Brie.
Soft-ripened cow's milk cheese with white mould rind, cut in half with slices of black truffle.
Beef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
> view pairingsShellfish and Seafood
Spiny lobster Bellevue
Bellevue: spiny lobster meat slices placed in a row on the shell and served cold.
> view pairingsBeef
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.
Mushrooms, Vegetables, Pasta and Rice
Choucroute garnie
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairings