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Cheeses
Kapiti Kikorangi
New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.
Cheeses
Chaumes
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Commercial soft-ripened cow's pasteurized milk cheese with a washed orange rind.
Others
Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCheeses
Old Kentucky Tomme
United States. Indiana.
Raw goat's milk semi-soft cheese with a natural rind.
Ripening : 4 to 8 months.
Sea fish
Sole with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
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Rocamadour
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Alex
Germany. Allgäu.
Semi-hard raw cow's milk cheese and a washed rind with a blend of hand-picked herbs and elder flower.
Ripening : 7 months.
Sheep and Goats
Provencal lamb daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsBeef
Beef daube with carrots
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsGame animals
Venison fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
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