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Cheeses
Tomme de Camargue
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Gard. (Camargue)
Fresh cheese made from sheep's milk flavored with thyme and bay leaf powder.
Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
> view pairingsCheeses
Hafod
United Kingdom. Wales.
Pressed and cooked cheese made from cow's milk with a natural rind ripened in an additional layer of cloth.
Ripening : 10 to 18 months.
Sea fish
Tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsShellfish and Seafood
Lobster medallion en Bellevue
Bellevue : presentation of a shellfish (typically lobster or spiny lobster served in medallions), a whole fish, or a meat (often poultry) cooked whole, served cold and coated with aspic jelly.
Often accompanied by mayonnaise or andalouse sauce (mayonnaise with tomato puree and spices), vegetables, or hard-boiled eggs.
Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cheeses
Carré frais
France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.
Fresh cheese made from pasteurized cow’s milk.
Cheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with a beer washed rind (Dark lager).
Main meals
Koftas
Meatballs made from meat (half beef, half lamb) mixed with spices and/or onions and fried in oil.
> view pairingsShellfish and Seafood
Sautéed langoustine with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
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