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Meal families
Veal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsCheeses
Grilovaný Hermelín
Czech Republic.
Soft-ripened cheese made from cow's milk with a bloomy rind grilled.
Shellfish and Seafood
Seafood salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsSea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Desserts
Apple crumble with almonds
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsMain meals
Beef rendang
Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).
Shellfish and Seafood
Marinated scallops with lime
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsMain meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsGame birds
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Freshwater fish
Geneva style arctic char
Geneva style : creamy white wine sauce based on a blond roux with butter, cream, egg yolk and white wine.
> view pairingsMain meals
Pad thai
Thailand.
Wok-fried rice noodles with grilled shrimp, bean sprouts, scrambled egg, crumbled tofu, in a nam pla (fish sauce) dressing.
Served with a sweet lime-based sauce.
Poultry
Braised pigeon
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsDesserts
Tocino de cielo
Spain. Catalonia.
Dessert made with egg custard and caramel.


