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Meal families
Shellfish and Seafood
Scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Desserts
Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
Cheeses
Sunset bay
United States. Oregon.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Mushrooms, Vegetables, Pasta and Rice
Risotto alla milanese
Arborio or Carnaroli rice cooked in a butter-based broth with beef marrow, onions, white wine, and saffron.
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Parmigiano Reggiano vecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.
Shellfish and Seafood
Aguachile
Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).
Sea fish
Grilled salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsShellfish and Seafood
Langoustine tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCooked meats
Poultry paté en croûte
Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.
Served cold.
Cheeses
Holey cow
United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.
Sheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions, and potatoes.
Traditional dish.
Main meals
Paella valenciana
The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
> view pairingsAppetizers
Anchovy breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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