Search a meal
All dishes:
Meal families
Cheeses
Quadrello di Bufala
Italy. Lombardy.
Buffalo milk pasteurized cheese with a creamy paste and a washed-rind from pale pink to oatmeal colored.
Main meals
Smoked sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Cold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
Cheeses
Coutances
France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with rind.
Freshwater fish
Eel in green sauce
Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.
> view pairingsCheeses
Crumbly Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 6 to 8 weeks.
Freshwater fish
Artic char with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsCheeses
Caprice des Dieux
France.
Soft-ripened pasteurized cow's milk cheese with rind.
Main meals
Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Cheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Main meals
Sea tartiflette
Dish made with cream, potatoes, cheese, seafood and fishes.
> view pairingsMain meals
Eel matelote
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsIce cream and sorbets
Banana split
Ice cream-based dessert made with a banana cut in half lengthwise and three scoops of ice cream (vanilla, chocolate, strawberry in France, three scoops vanilla in Belgium) all of which are topped with hot chocolate sauce and whipped cream.
> view pairings