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Meal families
Shellfish and Seafood
Bay scallop with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
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Soumaintrain
France. Burgundy. Yonne.
Pasteurized or unpasteurised cow's milk cheese with a washed rind with Marc de Bourgogne from pale yellow to ocher color.
Ripening : 3 to 8 weeks.
Sheep and Goats
Leg of lamb with 40 cloves of garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Olivet
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Poultry
Supreme of guinea-fowl with cream
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Poultry
Pigeon en vessie with cream sauce
En vessie : meat poach in pork bladder. Like cooking under vacuum.
Cream sauce : béchamel sauce with cream.
Sea fish
Halibut fillets with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
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Pont-l’Evêque
France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.
Main meals
Moussaka
Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.
Shellfish and Seafood
Langoustines a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Karnıyarık
Turkey.
Eggplants stuffed with garlic, onion, parsley, pepper, tomato and minced meat.
Cheeses
Trappe de Timadeuc
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese.
Ripening : 6 weeks.
Sheep and Goats
Saddle of lamb in potatoes crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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