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Cheeses
Parmigiano Reggiano with balsamic vinegar
Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 12 months minimum.
Sheep and Goats
Braised lamb chops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Port Salut
France. Pays de la Loire. Mayenne.
Commercial semi-hard cow's milk pasteurized cheese pressed uncooked.
Sea fish
Whole roasted turbot with black truffle juice
Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.
Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.
Sea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsShellfish and Seafood
Mussels cassolette with spinach
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Saint-Nectaire fermier
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Soft-ripened raw cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Veal
Roast veal Orloff
Orloff : cooked veal sliced and covered with a sauce Soubise mixed with chopped mushrooms and onion puree (no cheese in the recipe).
Served hot.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsDesserts
Red fruit trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
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