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Meal families
Shellfish and Seafood
Baked oysters with horseradish
Horseradish : herb grown for its hot mustard-flavored root.
> view pairingsDesserts
Blueberry pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.
Cheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with washed rind.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles: small potatoes (diameter between 18 and 35 millimeters).
Warm starters
Black truffle raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsPoultry
Duckling Montmorency
Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.
Cold starters
Duck foie gras in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsDesserts
Tropézienne
Brioche split in two and filled with a mixture of pastry cream and buttercream and topped with pearl sugar.
> view pairingsConsommé and Soup
Tom yum soup
Laos. Thailand.
Thai salad containing different spices and herbs cooked in a broth with garlic, lemon, lemongrass, kaffir lime, peppers, fish sauce in the form of a soup.
Desserts
Pear crumble with vanilla
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
Beaufort fruity
France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.
Veal
Veal escalope with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.