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Cheeses
Le Gruyère alpage réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.
Cheese is produced from mid-May to mid-October.
Ripening : 10 months minimum.
Cheeses
Cabécou
France. Auvergne-Rhône-Alpes. Cantal. Occitania. Aveyron, Rouergue. Lot. Tarn-et-Garonne.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Sea fish
Salmon tartare with herb vinaigrette
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSea fish
Tuna in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsDesserts
Black plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsSea fish
Grilled herring with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsDesserts
Fontainebleau with raspberries
Fontainebleau : dessert made with fresh cow's milk cheese and whipped cream.
> view pairings

