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Cheeses
Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.
Beef
Gardiane de taureau
Bull meat marinated in red wine before being cooked slowly over low heat.
Served with rice.
Pizza, Quiche, Tart and Pie
Hawaiian pizza
Pizza made with pineapple and ham pieces, mozzarella, on a tomato sauce base.
> view pairingsDesserts
Pears cassolette with white wine
Cassolette : individual container for presenting a dish.
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Clonmore
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized goat’s milk with an orange waxed rind.
Mushrooms, Vegetables, Pasta and Rice
Zucchini gratin
Pairs well with grilled shellfish, fish, or white or red meat.
Served cold, warm or hot.
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view pairingsCooked meats
Glazed ham
Glazed : spreading a shiny, often sweet, substance over food before finishing the cooking, so that when served, the food has a shiny appearance.
> view pairingsVeal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
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Tomme de Trappe Echourgnac affiné au vin de noix
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk and walnut liqueur washed rind.
Ripening : 2 to 3 weeks.
Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsCheeses
Tarentaise reserve cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.
Cold starters
Crab aspic with herbs
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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