Search a meal
All dishes:
Meal families
Veal
Veal medallion with porcini mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsCheeses
Baratte
France. Bourgogne-Franche-Comté. Saône-et-Loire.
Soft-ripened cheese made from raw goat's milk with natural rind and a rye straw that runs through the middle of the cheese.
Sea fish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti alle vongole
Pasta with clams and persillade sauce.
> view pairingsDesserts
Peach bavarian cream
Bavarois : chilled molded dessert made with custard or fruit purée, combined with whipped cream and gelatin.
> view pairingsDesserts
Sablé with salted butter and cherry jam
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairingsCooked meats
Country style terrine and onion confit
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Sea fish
Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Sapore del piave
Italy. Veneto. Oderzo.
Pressed and cooked cheese made from pasteurized cow’s milk.
Ripening : over 12 months.
Desserts
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
> view pairingsPizza, Quiche, Tart and Pie
Apicius pie
Pie with a filling of poultry, honey, and spices.
> view pairings