Search a meal
All dishes:
Meal families
Beef
Braised beef chuck
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
> view pairingsOffal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
> view pairingsCheeses
Edam demi-étuvé
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.
Cheeses
Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
Sea fish
Angulas a la bilbaína
Basque Country.
Dish made with elvers, garlic, olive oil, and chili pepper.
Sea fish
Pickled mackerel fillets in lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsDesserts
Cherries flambéed in kirsch
Cherries poached in a light syrup, coated in caramel, flambéed, and served over vanilla ice cream.
> view pairingsSea fish
Sea bass tartare with seaweed
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsWarm starters
Shellfish raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCheeses
Mâconnais
France. Bourgogne-Franche-Comté. Saône-et-Loire. Mâconnais.
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 10 days minimum.