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Desserts
Sugar pie
Belgium. Canada. Quebec. France.
Tart filled with butter, fresh cream and sugar.
The dough varies depending on the origin (Canada : shortcrust pastry).
Shellfish and Seafood
Scallops and persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
> view pairingsDesserts
Pineapple surprise
Slices of pineapple glazed with caramel, topped with a brioche soaked in cream.
> view pairingsSauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
> view pairingsMain meals
Tartiflette with Munster
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairingsShellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsCheeses
Smažený hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind breaded.
Desserts
Praline bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCheeses
Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Desserts
Strawberry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.


