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Beef
Beef cheek daube with red wine and braised endive
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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L’amour de Nuits
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Offal and tripe
Lamb kidneys and white wine
Kidneys cooked in oil before simmered in wine.
> view pairingsAppetizers
Fish fritters with tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
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Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
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Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
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Anabasque
United States. Wisconsin.
Semi-soft pasteurized sheep's milk cheese with a washed rind.
Ripening : 3 months minimum.
Cold starters
Prawn cocktail with avocado
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.
> view pairingsCooked meats
Pâté de campagne with black pepper
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with washed rind.
Poultry
Spatchcocked chicken with herbs de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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