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Meal families
Freshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Petit Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.
Pork
Peking knuckle of pork with spices
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsShellfish and Seafood
Scallop tartar with lime and curry sauce
Curry sauce : velouté curry and cream.
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Pleasant ridge reserve
United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 7 to 14 months.
Cheeses
Dubliner
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : 12 months.
Shellfish and Seafood
Steamed mussels
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsVeal
Rack of veal and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsSea fish
Marinated anchovies with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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Chevrotin des Aravis
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Raw goat's milk semi-soft cheese with a natural rind.
Beef
Chili con carne
Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).
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Brocciu passu
France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.