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Meal families
Cheeses
Irish porter cheddar
Ireland. County Limerick.
Hard pasteurized cow's milk cheese with hard pressed paste and porter beer wrapped in black wax.
Ripening : 6 to 10 months.
Sauces
Marinière sauce
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsDesserts
Praline merveilleux
Belgium. France.
Cake in shape of a sphere or a medium-sphere made of two meringues welded with praline whipped cream and covered with caramelized almond and hazelnut slivers.
Main meals
Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.
Main meals
Souvlaki
Cyprus. Greece.
Small pieces of meat (lamb, beef, mutton, pork, chicken) diced and marinated in lemon juice and olive oil with vegetables, herbs (oregano, thyme), pepper and salt, then grilled on a spit or on a skewer.
Served in a plate or on pita bread.
Cooked meats
Rillauds
Anjou speciality.
Pork belly with the rind browned and confit in fat.
Main meals
Tofailles
France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.
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 pairingsPoultry
Salmi of duck leg
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairings