Search a meal
All dishes:
Meal families
Eggs
Provencal style poached eggs
Poached eggs with garlic, onion, parsley, tomato and bread.
> view pairingsPizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler permutation of these).
Sauces
Champagne sauce
Champagne with fresh cream, fish stock (or veal or poultry stock), shallots, parsley, salt and pepper.
> view pairingsCheeses
Tomme des Pyrénées
France. Pyrenees.
Cow's milk cheese covered in black wax or browned.
Cooked meats
Trush pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sheep and Goats
Roast Pauillac lamb with new garlic
Lamb under 11 weeks and between 11 and 15 kilos.
> view pairingsPoultry
Squab with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Sauces
Piquante sauce
Piquante sauce : white wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).
> view pairingsCheeses
Saint-Jorge Original
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 3 months.
Cheeses
Young Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 6 weeks.
Mushrooms, Vegetables, Pasta and Rice
Guacamole with prawn
Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
> view pairingsCheeses
Brillat-Savarin
France. Burgundy. Normandy. Seine-Maritime. Forges-les-Eaux.
Triple cream cow's milk cheese, soft-ripened with white mould rind.
Sheep and Goats
Milk fed lamb with ceps
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairings