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Beef
Beef daube with green olives
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
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Black Betty
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in black wax.
Ripening : 12 months.
Sheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Beef
Bœuf à la mode en gelee
A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
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Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
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Quenelles
Plain quenelle : semolina or flour with butter, eggs, milk and/or water and seasoning.
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