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Sheep and Goats
Braised leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Sea fish
Bordeaux style shad
Bordeaux or Bordelaise style : with shallots, parsley, and red wine.
> view pairingsCheeses
Ewe’s blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
Cooked meats
Poultry paté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
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Grand Chimay
Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.
Mushrooms, Vegetables, Pasta and Rice
Spinach and ricotta lasagna
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
> view pairingsDesserts
Black fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCheeses
Comté fruité
France. Franche-Comté.
Pressed and cooked cheese made from raw cow's milk.
Sea fish
Roasted salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Mature Clothbound Cheddar
United Kingdom. Devon.
Pressed and uncooked cheese made from cow's milk cheese coated in butter or lard and wrapped in an additional layer of cloth.
Ripening : 12 months.
Beef
Piece of beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairingsSea fish
Sea bass fillets whith cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPoultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
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