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Meal families
Mushrooms, Vegetables, Pasta and Rice
Beef dumplings with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsDesserts
Chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsCheeses
Tres leches
Spain. Asturias.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with extra virgin olive oil.
Ripening : 6 months.
Cheeses
Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining: at least 4 weeks.
Cheeses
Idyll gris
United States. Michigan.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 12 to 21 days.
Desserts
Black and red fruits pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSheep and Goats
Grilled lamb chops with herbs de Provence
Chops served with tomatoes and garlic cooked in oil.
> view pairingsWarm starters
Lobster raviole with black truffle cream
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsSheep and Goats
Leg of lamb with thyme juice
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Lyon bugnes
France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Regional donut variety.
Cooked meats
Andouille de Jargeau
France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.
Appetizers
Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view pairingsOthers
Yakitori
Skewers with beef, mushrooms, quail wings and eggs, pork with cheese, chicken, etc, served with salt or teriyaki sauce.
> view pairings