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Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Cooked meats
Lonzu
France. Corsica.
Cold meats, prepared with salt and wine then dried, peppered and smoked.
Veal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Humboldt Fog
United States. California.
Soft-ripened pasteurized goat's milk cheese with a central line and a natural rind in culinary vegetable ash.
Ripening : 2 months.
Sheep and Goats
Roast baron of lamb with herbs
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
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Big woods blue
United States. Minnesota.
Pasteurized blue-veined ewe's milk cheese.
Shellfish and Seafood
Seared scallops with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
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