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Cheeses
L’Ami du Chambertin
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind.
Pork
Peking pork spare ribs
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
Sea fish
Roasted sea bass with artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairingsMain meals
Spicy fondue
Fondue made with Gruyère, red and green bell peppers, and chili pepper.
> view pairingsBeef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsSea fish
Sea bass tartare with seaweed
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Tomme au marc
France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Pressed and uncooked cheese made from cow's milk covered with a thick layer of grape pomace.
Pork
Pork roast with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
> view pairingsMain meals
Peperonata
Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.
Cheeses
Provolone dolce
Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with calf rennet.
Ripening : 2 to 4 months.
Shellfish and Seafood
Scallops in sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
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