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Cooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Warm starters
Langoustine raviole with saffron
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsSea fish
Sea bass in escabeche
Escabeche : marinade based on oil and vinegar (or citrus juice).
> view pairingsCheeses
Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsPoultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsWarm starters
Vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
> view pairingsDesserts
Eggs in snow with raspberry
Eggs in snow : whipped egg whites accompanied by custard, usually topped with caramel.
> view pairingsCold starters
Salmon tataki
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
> view pairingsSauces
Peppercorn sauce
Melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsCheeses
Kanternagelkaas
Netherlands. Friesland. Semi-hard cow's milk cheese flavoured with cumin and cloves.
> view pairingsBeef
Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairings