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Cheeses
Castelrosso
Italy. Lombardy. Piedmont.
Semi-hard pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Shellfish and Seafood
Langoustine bisque
Bisque : creamy soup of clear, shellfish stock.
> view pairingsMain meals
Ossobuco
Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.
Cheeses
Queso de Mahón-Menorca semicurado
Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, yellow to orange in color.
Ripening : 2 to 5 months.
Cheeses
Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Veal
Veal medallion with porcini
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsMain meals
Provencal wild boar daube
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.
> view pairingsPork
Roast pork with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsPoultry
Bresse fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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