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Cheeses
Ewe’s blue
United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.
Offal and tripe
Veal sweetbreads with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsDesserts
Redcurrant pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tagliatelle carbonara
Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.
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Durrus
Ireland. Cork.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 3 to 5 weeks.
Poultry
Duck foie gras cooked au torchon
Duck foie gras rolled and cooked in a cloth.
Served cold.
Poultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Sea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Cheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.
Shellfish and Seafood
Roasted spiny lobster with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
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