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Poultry
Pigeon and mallard salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Bamalou
France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.
Shellfish and Seafood
Sautéed scallops with cream sauce
Cream sauce : béchamel sauce with cream.
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Provençal-style octopus
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Truffade
Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.
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Green Dirt Farm’s Ruby
United States. Minnesota.
Soft cheese made from pasteurized sheep's and cow's milk and a bloomy rind.
Ripening : 2 to 6 weeks.
Sauces
Cumberland sauce
United Kingdom.
Cumberland sauce : sauce made from Port wine sauce with redcurrant jelly, mustard, orange zest and spices.
Desserts
Peach turnover
Turnover : pastry made with puff pastry filled with fruit compote.
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Glacier blue
United States. Washington.
Blue cheese made from raw cow's milk with a natural rind.
Ripening : 75 days.
Sauces
Bourguignonne sauce
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
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