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Shellfish and Seafood
Lobster with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsCheeses
Bleu mont dairy bandaged Cheddar
United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.
Desserts
Praline bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
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Caillebotte
France. Brittany. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country. Poitou-Charentes. Pays de la Loire.
Cow's milk curdled with rennet.
Sea fish
Pickled mackerel fillets in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCheeses
Ocooch Mountain
United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.
Cheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Sea fish
Sole fillets with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsShellfish and Seafood
Steamed mussels served cold
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cucumber with cottage cheese and bonito
> view pairingsDesserts
Strawberry pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with strawberry and icing sugar.
> view pairingsVeal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Veal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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