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Pizza, Quiche, Tart and Pie
Pizza marinara
Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.
Veal
Braised veal tendron
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
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Durrus
Ireland. Cork.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 3 to 5 weeks.
Desserts
Chocolate croquembouche
Chocolate-covered profiteroles with pastry cream or vanilla ice cream.
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Milleens
Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4-10 weeks.
Veal
Veal filet mignon with forestière sauce
Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.
> view pairingsShellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
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Paški sir
Croatia. Pag.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 4 months minimum.
Shellfish and Seafood
Scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsSheep and Goats
Lamb with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Vendôme cendré
France. Centre-Val de Loire. Loir-et-Cher. Villiers-sur-Loir.
Soft-ripened cheese made from cow's milk with a natural rind coated in culinary vegetable ash.
Desserts
Cassata
Italy. Sicily.
Sponge cake soaked with fruit juice or liqueur and filled with ricotta and chocolate or vanilla cream. Covered with green-colored almond paste icing and candied fruits.
Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
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