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Shellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsCheeses
Triple Play Extra Innings
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk without rind.
Ripening : over a year.
Cold starters
Lobster rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Poultry
Spatchcocked chicken with herbs de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsDesserts
Blueberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsShellfish and Seafood
Steamed Bay scallop
Steam or stew : Steaming in a container closed by a lid.
> view pairingsCheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.
Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view pairingsDesserts
Rhubarb 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.
> view pairingsSea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.