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Cheeses
Queso de Mahón-Menorca
Spain. Balearic Islands. Minorca.
Semi-soft cow's milk cheese.
Sea fish
Salmon quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
> view pairingsConsommé and Soup
Fish a la nage with saffron
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsCheeses
Gubbeen
Ireland. Cork.
Soft-ripened pasteurized cow's milk cheese with a washed pink and white rind.
Appetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Desserts
Caramel pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsShellfish and Seafood
Crayfish with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsBeef
Beef cheek daube with red wine and braised endive
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.
> view pairingsCooked meats
Lonzu
France. Corsica.
Cold meats, prepared with salt and wine then dried, peppered and smoked.
Shellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairingsCheeses
Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-hard cow's milk cheese with a washed rind of gray colour.
Ripening : 70 days minimum.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsCheeses
Pavé du Nord jeune
France. Nord. Pas de Calais.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : 4 to 8 weeks.