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Cheeses
Garrotxa
Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.
Appetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Desserts
Milk pastilla
Filo coated with honey, almond and pistachio and covered with custard flavored with orange flower water.
> view pairingsFreshwater fish
Pike quenelles in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsWarm starters
Duck foie gras with black truffle in puff pastry
Puff pastry coating duck foie gras with black truffle.
> view pairingsDesserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Main meals
Reblochonnade
Reblochon grilled in the oven with cold cuts or diced bacon and potatoes.
> view pairingsCheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Cheeses
Brie with black truffles
France. Brie.
Soft-ripened cow's milk cheese with white mould rind, cut in half with slices of black truffle.
Cheeses
Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Desserts
Raspberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsSheep and Goats
Noisette of lamb with gingerbread crust
Noisette : small round piece of lean meat.
> view pairingsCheeses
Vermont Herdsman
United States. Vermont.
Semi-hard cheese from cow's raw whole milk cheese with a washed straw rind.
Ripening : 12 months minimum.