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Meal families
Sheep and Goats
Provencal sauteed lamb
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Brussels waffle
Rectangular waffle prepared with an egg-white or ale yeast dusted with confectioner's sugar and served hot.
Might be topped with whipped cream, soft fruit or chocolate spread.
Cheeses
Coutances
France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with rind.
Cheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 36 months.
Desserts
Pear diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with whipped cream topped with a candied cherry.
> view pairingsMain meals
Potjevleesch
French flemish. Meats of chicken, rabbit, pork and veal, set in jelly or fat and served cold with fries and pickled vegetables.
> view pairingsSauces
Black truffle butter
Black truffle butter: butter with black truffle and Cognac.
> view pairingsSheep and Goats
Roasted leg of lamb in oven
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Praline merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Cheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Raw cow's milk hard cheese with a washed rind.
Ripening : 18 to 23 months.
Desserts
Apple and banana 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 pairingsSea fish
Coulibiac
Russian speciality.
Puff pastry filled with fish, meat and/or vegetable mixed with mushroom, hard-boiled egg, onion and dill.