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Main meals
Paella valenciana
The ten mandatory ingredients are: carob, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
> view pairingsCold starters
Porcini carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsMain meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsFreshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsCheeses
Buttermilk blue affinée
United States. Wisconsin.
Semi-soft blue-veined raw cow's milk cheese with a natural rind.
Ripening : 6 months.
Cheeses
Quicke’s traditional cheddar
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind coated with lard and wrapped in muslin cloth.
Ripening : 12 months.
Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Sole fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings