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Meal families
Cold starters
Vitello tonnato
Piedmontese speciality. Cold dish of thinly sliced veal with tuna accompanied by lemon mayonnaise, capers and anchovies.
> view pairingsPork
Portuguese-style pork roast
Baked pork roast with paprika, chicken stock and white wine.
> view pairingsVeal
Roast veal tenderloin
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsShellfish and Seafood
Provencal scallops
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Castelmagno
Italy. Cuneo. Castelmagno, Pradleves and Monterosso Grana.
Semi-hard raw whole cow's milk cheese with a washed rind, sometimes some milk from ewe or goat may be added to the cow's milk.
Ripening : 2 to 5 months.
Pizza, Quiche, Tart and Pie
Pounti
France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.
Sea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Beef
Beef tongue with Madeira sauce
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsShellfish and Seafood
Seared bay scallop with Noilly Prat
Noilly Prat : vermouth with notes of chamomile and coriander.
> view pairings