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Cheeses
Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
> view pairingsVeal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Desserts
Chocolate and raspberry parfait
Parfait : frozen dessert made from fresh cream and eggs with a flavouring (alcohol, crushed fresh or dried fruit, chocolate, vanilla ...).
> view pairingsDesserts
Mocha cake with nuts
Mocha cake : sponge cake with coffee-flavoured buttercream.
> view pairingsCheeses
Carré de l’Est
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Cold starters
Sea bass and red tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCold starters
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 pairingsPork
Roast pork with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsOthers
Lamb pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Desserts
Apple and banana crumble
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.
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