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Meal families
Salads
Mesclun with goat cheese
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 pairingsMushrooms, Vegetables, Pasta and Rice
Chirashizushi
Vinegared sushi rice and combined with other ingredients : avocado, seafood, sashimi, tamagoyaki...
> view pairingsBeef
Chateaubriand with béarnaise sauce
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
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.
Cheeses
Sapore del piave
Italy. Veneto. Oderzo.
Hard pasteurized cow's milk cheese with natural rind.
Ripening : over 12 months.
Main meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsSea fish
Grilled herrings with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsCheeses
Coolea Extra Matured
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 18 months.
Sauces
Herb butter
Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsPoultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsCheeses
Ocooch Mountain
United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.