Search a meal
All dishes:
Meal families
Cheeses
Trivium goat Cheddar
United States. Wisconsin.
Pressed, uncooked pasteurized goat's milk cheese.
Ripening : 4 months.
Mushrooms, Vegetables, Pasta and Rice
French-style peas
Peas cooked with butter, onions, salad and herbs.
> view pairingsCheeses
Cabécou du Fel
France. Occitania. Aveyron.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Beef
Braised beef
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsPoultry
Casseroled chicken bonne femme
Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.
> view pairingsDesserts
Poached peaches in red wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsBeef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
> view pairingsPoultry
Grilled duck aiguillette
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsShellfish and Seafood
Bay scallops with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsSea fish
Monkfish stew with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsOthers
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.