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Veal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Tricorne
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese with natural rind.
Ripening : 2 to 3 weeks.
Cheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 100 days minimum.
Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Hard, unpasteurised cow's milk cheese with a washed rind.
Mushrooms, Vegetables, Pasta and Rice
Imam bayildi
Turkey.
Braised eggplants stuffed with garlic, onion, tomato in olive oil and simmered in the oven.
Served with rice.
Offal and tripe
Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.
Shellfish and Seafood
Imperial fried shrimp
Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.
> view pairingsCheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.