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Cheeses
Cabricharme
Belgium. Ardennes.
Raw goat's milk semi soft cheese with a washed rind.
Ripening : 6 weeks.
Desserts
Chocolate profiteroles
Small pastry puffs with custard or vanilla ice cream topped with chocolate.
> view pairingsCheeses
Berkswell
United Kingdom. West Midlands.
Hard sheep's raw milk cheese with natural rind.
Ripening : 12 months.
Desserts
Alsatian-style apple tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view pairingsShellfish and Seafood
Provencal scallops
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsWarm starters
Spinach and ricotta pie
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsPoultry
Salmi of pigeon and mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsSalads
Mesclun with black truffle
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsCold starters
Ham in aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
> view pairingsDesserts
Mirlitons de Rouen
France. Normandy. Rouen.
Tartlet filled with a cream made from butter, cream, eggs, ground almonds, sugar and vanilla.
Beef
Entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsAppetizers
Cod croquettes with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSea fish
Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato.…
Like a paella without rice .
Cooked meats
Sabodet
Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.