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Cheeses
Kunik
United States. New York.
Triple cream pasteurized goat's and cow’s milk cheese with a white mould rind.
Cold starters
Crab cocktail
Crab salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
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Dorset
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Beef
Rump steak with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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Toucy
France. Burgundy. Auxerrois.
Soft goat's milk cheese with a natural rind.
Cheeses
Fromage de Herve
Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.
Poultry
Fattened chicken in demi deuil
Demi-deuil : slices of truffle inserted between skin and flesh to infuse the aroma.
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Yorkshire Wensleydale
United Kingdom. Wales.
Pasteurized cow's and ewes milk cheese with a white hard pressed paste.
Mushrooms, Vegetables, Pasta and Rice
Morels cassolette with fresh cream
Cassolette : individual container for presenting a dish.
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Wabash Cannonball
United States. Indiana.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
Ripening : 7 to 10 days.
Sheep and Goats
Leg of lamb with provencal herbs
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Noisette of lamb with garlic cream
Noisette : small round piece of lean meat.
> view pairingsSea fish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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