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Cheeses
Santranges
France. Centre-Val de Loire. Cher.
Soft-ripened raw cow's milk cheese with mould on the rind.
Ripening : 4 weeks.
Beef
Beef tournedos with bone marrow
Tournedos: slice cut from the end portion of tenderloin.
> view pairingsSheep and Goats
Milk fed lamb with thyme flower
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsPoultry
Souvarov chicken
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsMain meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsShellfish and Seafood
Scallop carpaccio with citrus
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsVeal
Veal tenderloin with morel sauce
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
Shellfish and Seafood
Lobster Thermidor
Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsMain meals
Polish meat pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Stuffed with cabbage, mushroom and minced meat.
Served hot or cold.