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Cheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Desserts
Strawberry miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsDesserts
Apricot and almond pastilla
Filo coated with honey, almond and pistachio and covered with custard and topped with apricot and icing sugar.
> view pairingsShellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSea fish
Sea bass in salt crust in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsSheep and Goats
Roasted saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Monkfish with Romesco sauce
Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.
> view pairingsCheeses
Holey cow
United States. California.
Soft-ripened pasteurized raw cow's milk cheese with a natural rind.
Ripening : at least 2 months.
Sheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Chicken cacciatore
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
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