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Cheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Main meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Main meals
Oxtail daube with red wine
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Olivia
France. Provence. Sisteron.
Soft-ripened unpasteurised goat milk cheese flavored with mashed black olives and decorated with an olive and two savory leaves.
Poultry
Salmi of squab
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
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Bethmale de chèvre
France. Pyrenees. Ariège.
Semi-hard pasteurized goat's milk cheese de pasta prensada no cocida with a washed orange rind.
Ripening : 4 months.
Desserts
Raspberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
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Pecorino Toscano
Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 20 days minimum.