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Veal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
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Braised veal chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Desserts
Walnut ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
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Provencal veal chop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Cancoillotte
Principally in Franche-Comté. Lorraine. Luxembourg. Runny cheese made from skimmed milk curd.
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Fresh Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Offal and tripe
Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
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Roman-style saltimbocca
Saltimbocca : thin slice of veal escalope, slice of Proscitto and sage leaf held by a toothpick and cooked in butter with the addition of white wine in the end.
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