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Meal families
Cold starters
Taramasalata
Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Cold starters
Fish 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 pairingsSea fish
Wing with brown butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsOthers
Chow mein
Meat (beef, pork or chicken) or shrimps cooked with vegetables (celery, cabbage, bean sprouts) bound with a starch-thickened sauce.
Serve with stir-fried noodles (Yakisoba).
Cheeses
Coolea Extra Matured
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 18 months.
Cheeses
Irish porter cheddar
Ireland. County Limerick.
Hard pasteurized cow's milk cheese with hard pressed paste and porter beer wrapped in black wax.
Ripening : 6 to 10 months.
Desserts
Pomelo pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsAppetizers
Cod croquettes with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsShellfish and Seafood
Bay scallop with braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsConsommé and Soup
Gazpacho with green pepper
Gaspacho : soup made of raw vegetables and served cold.
> view pairingsDesserts
Chocolate profiteroles
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsCheeses
Ewe’s blue
United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.
Others
Frog legs cassolette
Cassolette : individual container for presenting a dish.
> view pairingsGame animals
Venison and sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairings