Main meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
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Meal families
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Main meals(181)
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Cheeses
Carré frais
France. Burgundy. Normandy. Seine-Maritime.
Industrial cheese made from pasteurized cow's milk salted curds.
Mushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and smoked salmon
> view pairingsShellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Desserts
Red fruit pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCheeses
Cabricharme
Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.
Mushrooms, Vegetables, Pasta and Rice
Peas risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Rocamadour
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Ripening : 6 days minimum.
Cheeses
Wrängebäck
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Mushrooms, Vegetables, Pasta and Rice
Lobster risotto with saffron
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Monsieur-Fromage
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Mushrooms, Vegetables, Pasta and Rice
Spinach and ricotta lasagna
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsCheeses
Bleu de Termignon
France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.
Cheeses
Brocciu passu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.