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Mushrooms, Vegetables, Pasta and Rice
Pasta with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsCheeses
Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Cheeses
Tomme de Courchevel
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.
Semi-hard cow's milk cheese.
Cheeses
Carré de l’Est
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.
Pork
Diots
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Sheep and Goats
Milk fed lamb with thyme
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsShellfish and Seafood
Lobster americaine
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsMain meals
Cottage cheese pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.
Shellfish and Seafood
Marinated scallops with citrus fruits
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSalads
Apple and walnut salad
Apple salad and celery chopped in julienne accompanied by walnuts and mayonnaise sauce.
> view pairingsSauces
Maltese sauce
Maltese Sauce : hollandaise sauce base flavored with the juice of blood oranges and garnished with blanched orange zest.
> view pairings