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Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Mushrooms, Vegetables, Pasta and Rice
Langoustines risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Manchego curado
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 3 to 6 months.
Warm starters
Pan fried duck foie gras escalope with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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Beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
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Grisons dried beef
Switzerland. Graubünden.
Salted beef with spices and herbs before air-dried.
Poultry
Roasted capon with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsBeef
Beef daube with raisins
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Tres leches
Spain. Asturias.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk with a natural rind washed with extra virgin olive oil.
Ripening : 6 months.
Sauces
Cumberland sauce
United Kingdom.
Sauce made from Port wine mixed with redcurrant and mustard jelly, orange zest and spices.
Cheeses
Crü di capra
Italy. Lombardy.
Semi-soft pasteurized goat's milk cheese.
Ripening : 4 months minimum.
Cheeses
Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Freshwater fish
Pike fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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