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Cold starters
Smoked salmon in aspic with Champagne
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsDesserts
Baklava
Speciality of the Balkans, Bulgaria, Greece, North Africa, the Middle East, Turkey…
Dessert made of many layers of filo pastry dough separated with melted butter, or oiled dough layered in which there's a mixture of dried fruit (hazelnuts, walnuts or pistachios), sometimes spices (cloves) finely ground and crushed, which is then dipped in a sweet liquid (lemon and sugar water, orange blossom, honey, rose ...).
Shellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Warm starters
Spinach and ricotta ravioli
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsDesserts
Vacherin
Dessert with meringue crust filled with ice cream or sorbet, sometimes fruit and coated with whipped cream.
> view pairingsMain meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsCooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Pizza, Quiche, Tart and Pie
Pâté gaumais
Belgium.
Pie with pork marinated in wine or vinegar with spices and herbs.
Served hot or cold.
Sheep and Goats
Lamb chops with persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSea fish
Monkfish with Romesco sauce
Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.
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