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Cheeses
Holey cow
United States. California.
Soft-ripened pasteurized raw cow's milk cheese with a natural rind.
Ripening : at least 2 months.
Mushrooms, Vegetables, Pasta and Rice
Langoustines risotto with saffron
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Pecorino Toscano stagionato
Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 4 months minimum.
Sheep and Goats
Rost knuckle of lamb
Knuckle of lamb : meat joint from below the knee.
> view pairingsPoultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsDesserts
Pineapple trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsCheeses
Bleu du Vercors-Sassenage
France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.
Cheeses
Ashy goat cheese log
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Squid ink risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Coulommiers
France. Île-de-France. Seine-et-Marne. Meaux. Coulommiers.
Soft-ripened cow's milk cheese with mould on the rind.
Freshwater fish
Pike-perch quenelles with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSalads
Mesclun with goat cheese
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsSauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce made from crushed basil, garlic and olive oil.