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Meal families
Cold starters
Cervelle de canut
France. Auvergne-Rhône-Alpes. Lyon.
Cottage cheese beaten with cream and seasoned with chopped herbs (chive, shallot, parsley).
Usually served with toast, boiled potatoes or to season a salad.
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsSea fish
Salmon coulibiac
Coulibiac : russian speciality. Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Montasio mezzano
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 5 to 10 months.
Main meals
Scallop sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsConsommé and Soup
Aigo boulido
France. Provence.
Soup with garlic and boiled sage leaves.
Shellfish and Seafood
Squid a la nicoise
Squid cut into thin slices and baked with tomato sauce and herbs.
Served with potatoes or rice.
Pork
Lomo en adobo
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsOthers
Lamb and chicken gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsCheeses
Ewephoria
Netherlands. Friesland. Semi-soft pasteurized sheep's milk cheese.
Ripening : 12 months.
Cheeses
Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Ice cream and sorbets
Ice cream tutti-frutti bombe
Bombe : spherical or semi-spherical shaped ice.
Vanilla ice cream and strawberry ice cream with candied fruit and strawberries.