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Cheeses
Écume De Wimereux
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 2 to 3 weeks.
Shellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSea fish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsCheeses
Vieux Lille
France. Nord. Pas de Calais.
Soft, cow's milk cheese with a washed rind.
Ripening : 5 to 6 months.
Sea fish
Salmon in puff pastry and a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
In general, avoid serving wine with raw artichoke.
Sea fish
Grilled shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSea fish
Roasted sole with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsSheep and Goats
Leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.