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Cheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Sheep and Goats
Leg of lamb with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Triple Play Extra Innings
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk without rind.
Ripening : over a year.
Shellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Desserts
Fruit blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsShellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Cheeses
Queso de Mahón-Menorca semicurado
Spain. Balearic Islands. Minorca.
Semi-hard cheese from cow's milk, yellow to orange in color.
Ripening : 2 to 5 months.
Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsCooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.