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Cheeses
Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : at least 3 weeks.
Pork
Roast pork with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsCheeses
Boulette d’Avesnes
France. Pas-de-Calais. Avesnes.
Cow's milk cheese flavored with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
Ripening : 3 months.
Poultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Mushrooms, Vegetables, Pasta and Rice
Penne pasta in Arrabbiata sauce
Arrabiata sauce: tomato sauce simmered with garlic, pepper, fresh parsley or basil and sprinkled with grated pecorino romano.
> view pairingsDesserts
Cherry and pistachio crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsDesserts
Chocolate cake and cofee custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsSalads
Fattoush
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
> view pairingsCheeses
Idiazabal
Spain. Basque Country.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 60 days minimum.
Shellfish and Seafood
Bay scallop cassolette with porcini
Cassolette : individual container for presenting a dish.
> view pairingsAppetizers
Tapenade toast
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
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