Search a meal
All dishes:
Meal families
Cold starters
Fish in a shell with mayonnaise
Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.
> view pairingsPoultry
Duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White Asparagus with maltese sauce
Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.
> view pairingsWarm starters
Langoustine raviole with flat leaf parsley
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsCheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Main meals
Three cheese fondue
Fondue made with Beaufort, Comté, and Emmental cheeses.
> view pairingsAppetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
Mushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…
> view pairingsShellfish and Seafood
Sautéed bay scallops with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsSheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.
Veal
Provençal veal paupiettes
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsVeal
Sautéed veal with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairings