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Cheeses
Ashy goat cheese
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.
> view pairingsDesserts
Osterlammele
France. Alsace.
Sponge cake in the shape of lamb sprinkled with icing sugar.
Others
Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSea fish
Salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSalads
Fattoush
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
> view pairingsDesserts
Almond miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsOffal and tripe
Roasted veal kidneys with horseradish sauce
Horseradish sauce: velouté with grated horseradish.
> view pairingsCheeses
Prairie sunset
United States. Wisconsin.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
Mature Edam
Netherlands. Semi-hard pasteurized cow's milk cheese.
Ripening : 9 to 12 months.
Desserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsCheeses
Hooligan
United States. Connecticut.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Cold starters
Provencal aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Anchovies, olives, peppers with tomato and Provencal herbs in jelly.