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Sheep and Goats
Saddle of lamb with sweet garlic and basil
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsWarm starters
Spinach and ricotta raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsFreshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCheeses
Montasio
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind (Fresco: matured up to 2 months; Mezzano from 5-10 months; Stagionata more than 10 months).
Sea fish
Monkfish tail with green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view pairingsPork
Lomo en adobo
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsCheeses
Robiola 3 latti
Italy. Lombardy. Piedmont. Langhe.
Soft-ripened cheese from unpasteurised goat's, sheep's and cow’s milk with a natural rind.
Ripening : 2 weeks.
Warm starters
Spinach and ricotta tart
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsOthers
Shrimp rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.