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Game animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
> view pairingsCheeses
Bohemian blue
United States. Wisconsin.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 4 to 6 weeks.
Cheeses
Banon
France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.
Shellfish and Seafood
Mussels in pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsCold starters
Crab cocktail
Crab salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairingsShellfish and Seafood
Moules marinieres
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Ossau-Iraty
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Hard ewe's milk cheese pressed and uncooked.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Game birds
Salmi of woodstock
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsDesserts
Pear bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsCold starters
Shrimp carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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