Search a meal
All dishes:
Meal families
Mushrooms, Vegetables, Pasta and Rice
Karnıyarık
Turkey.
Stuffed eggplants with garlic, onion, parsley, pepper, tomato and ground meat.
Pizza, Quiche, Tart and Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
> view pairingsCooked meats
Rosette de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.
Shellfish and Seafood
Scallops with black truffle zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsCheeses
Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.
Desserts
Stollen
France. Grand Est. Alsace.
Cake made from bread dough with candied fruits, dried fruits and spices dusted with powdered sugar.
Desserts
Apple charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSea fish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
> view pairingsShellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
Cheeses
Tome des Bauges
France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Pressed and uncooked cheese made from cow's milk with a bloomy rind.
Poultry
Roasted duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsDesserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.
Shellfish and Seafood
Bay scallop in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairings