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Desserts
Baklava
Balkans. Bulgaria. Greece. North Africa. Middle East. Turkey…
Dessert made of several layers of thin phyllo dough sheets separated with melted butter or oil, in which there is a mixture of dried fruits (hazelnuts, walnuts, or pistachios), sometimes finely ground and crushed spices (cloves), then immersed in a sweet liquid (water with lemon juice, orange blossom, honey, rose, etc).
Poultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairingsCheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
Desserts
Ambassadeur
Sponge cake soaked in Grand Marnier (sometimes Kirsch), layered with pastry cream filled with candied fruits, and topped with marzipan (typically green).
> view pairingsCooked meats
Andouillette with red wine
Andouillette cooked with red wine and deglazed with cream.
> view pairingsSea fish
Sea bream tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsDesserts
Caramelized pear mille-feuille
Mille-feuille : pastry made with three layers of puff pastry separated by two layers of pastry cream and covered with icing sugar or a fondant.
> view pairingsMain meals
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
> view pairingsCheeses
Le bleu 1924
France.
Blue cheese made from pasteurized cow’s and sheep's milk.
Ripening : 4 months minimum.
Desserts
Iced chocolate and raspberry parfait
Parfait : frozen dessert made with heavy cream, eggs, and a flavoring (alcohol, fresh or dried fruit purée, chocolate, vanilla, etc.).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Risotto
Reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsShellfish and Seafood
Sweet and sour sauce shrimp
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
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