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Main meals
Auvergne style potée
Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsDesserts
Damson crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsCheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.
Sheep and Goats
Saddle of lamb stuffed with black truffle
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce made from crushed basil, garlic and olive oil.
Main meals
Vegetable couscous
Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Cheeses
Moses Sleeper
United States. California. Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 6 to 12 weeks.
Others
Oriental style pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Desserts
Chestnut macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
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