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Meal families
Sea fish
Provencal tuna
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsBeef
Beef carpaccio with Parmesan cheese
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Beaufort fruity
France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.
Cheeses
Savaron
France. Auvergne.
Soft cheese from pasteurized or unpasteurised cow's milk.
Produced outside the Saint-Nectaire AOC region.
Sheep and Goats
Catalan lamb marinade
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsMain meals
Raclette
Melted cheese accompanied with sausage, potatoes and vegetables.
> view pairingsShellfish and Seafood
Scallops breton style
Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pasta with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSea fish
Braised monkfish with curry sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Curry sauce : velouté curry and cream.
Main meals
Fondue fribourgeoise
Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).
> view pairingsCheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.