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Meal families
Shellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Cheeses
Cabécou du Fel
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Main meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsDesserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins and citrus zest.
Offal and tripe
Lamb sweetbread with morel cream
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsOffal and tripe
Veal kidneys with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Red mullet risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Cassata
Italy. Sicily. Sponge cake with fruit juices or liqueur stuffed with ricotta cheese and a chocolate or vanilla filling. Covered with a shell of marzipan, usually green, and topped with candied fruit.
> view pairingsGame animals
Jugged hare Saint-Hubert
Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.
> view pairingsDesserts
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsDesserts
Malakoff Charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsCheeses
Trappe de Timadeuc
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.