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Cold starters
Turkey meatloaf
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view pairingsBeef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Cold starters
Cold lobster bavarois
Starter made with coral and lobster coulis in jelly.
> view pairingsCheeses
Serra da Estrela amanteigado
Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind pale yellow.
Cheeses
Timanoix
France. Brittany. Morbihan.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.
Desserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Desserts
Black plum pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCheeses
Hopelessly Bleu
United States. Texas.
Soft blue-veined pasteurized goat's milk cheese with natural rind.
Ripening : 2 to 3 months.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsCheeses
Morbier
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Sea fish
John Dory with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairings