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Meal families
Sheep and Goats
Pistache Saint-Gaudinoise
France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.
Desserts
Berliner doughnut
Deep-fried balls filled with marmalade, jam, custard and icing with powdered sugar or conventional sugar on top.
> view pairingsCheeses
Provolone dolce
Italy. Lombardy.
Semi-soft cow's milk cheese with veal rennet.
Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Appetizers
Poivrade artichokes with olive oil
Raw vegetables soaked with seasoned olive oil.
> view pairingsCheeses
Ocooch Mountain
United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.
Offal and tripe
Braised veal sweetbreads
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsConsommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Desserts
Red velvet cake
United States.
Chocolate layer cake covered with ermine icing, cream cheese frosting or buttercream frosting.
Traditionally served at Christmas or Valentine's Day.
Cheeses
Parmigiano Reggiano stravecchio
Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 36 months.
Poultry
Pullet in demi deuil with Albufera sauce
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
Albufera sauce : supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
Cooked meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsPizza, Quiche, Tart and Pie
Flammekueche
France. Alsace.
Thin layer of dough covered with cream or cheese and bacon and onions.