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Shellfish and Seafood
Scallop carpaccio with black truffle oil
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPoultry
Salmi of squab
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsCooked meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Shellfish and Seafood
Scallop carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Creamy Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese with a pale yellow natural rind.
Ripening : 2 to 4 weeks.
Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : baked potatoes with onions in broth.
Cheeses
Bent River
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Mushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
> view pairingsSea fish
Pickled herring
Herring marinated in vinegar with carrot, lemon, bay leaf, onion, mustard and sometimes served with fresh cream.
> view pairingsCheeses
Saint-Marcellin
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Poultry
Duck with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairings