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Shellfish and Seafood
Bordeaux style Bay scallops
Bordeaux : shallots, parsley and white wine.
> view pairingsSea fish
Bordeaux style shad
Bordeaux or Bordelaise style : with shallots, parsley, and red wine.
> view pairingsShellfish and Seafood
Crayfish gratin with Nantua sauce
Nantua sauce : a tomato-flavored fish velouté with crayfish butter.
> view pairingsCheeses
Saint-Winoc
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from whole raw cow's milk with a blond ale-washed rind.
Ripening : 5 to 6 weeks.
Sea fish
Shad with sorrel sauce
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
> view pairingsSheep and Goats
Salt-crusted lamb
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsCheeses
Boerenkaas
Netherlands. South Holland.
Pressed and uncooked cheese made from whole raw cow’s milk.
Ripening : 2 weeks minimum.
Shellfish and Seafood
Spiny lobster with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsSea fish
Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsDesserts
Caramel merveilleux
Belgium. France.
Merveilleux : Sphere or half-sphere shaped cake made of two meringues joined with praline whipped cream, covered with caramelized almond and hazelnut slivers.
Mushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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