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Shashlik
Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Skewers of leg of mutton, sometimes beef or pork, marinated and matured in a flavoured vinaigrette.
Cold starters
Eggs Benedict and smoked salmon
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view pairingsCheeses
Hafod
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with hard pressed paste and a natural rind.
Ripening : 10 to 18 months.
Cheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Shellfish and Seafood
Bay scallop with braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsMain meals
Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
> view pairingsPoultry
Ostrich tournedos with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsPork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSheep and Goats
Noisette of lamb with sweet spices
Noisette : small round piece of lean meat.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
Sea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsBeef
Tagliata
Tagliata : Italian cuisine. Thin slices of grilled beef served with a rocket salad and sauce vierge.
> view pairingsOthers
Lamb and beef pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Cheeses
Cabécou du Fel
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.