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Cheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 2 months.
Desserts
Sugar tart
Belgium. Canada. Quebec. France.
Tart topped with butter, fresh cream and sugar.
The dough varies according to origin (Canada: shortcrust pastry).
Desserts
Baklava
Speciality of the Balkans, Bulgaria, Greece, North Africa, the Middle East, Turkey…
Dessert made of many layers of filo pastry dough separated with melted butter, or oiled dough layered in which there's a mixture of dried fruit (hazelnuts, walnuts or pistachios), sometimes spices (cloves) finely ground and crushed, which is then dipped in a sweet liquid (lemon and sugar water, orange blossom, honey, rose ...).
Veal
Roasted veal medallion
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsDesserts
Rhubarb pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Provencal style shad
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsShellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Alex
Germany. Allgäu.
Semi-hard raw cow's milk cheese and a washed rind with a blend of hand-picked herbs and elder flower.
Ripening : 7 months.