Search a meal
All dishes:
Meal families
Cheeses
Olivet cendré
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cheese made from pasteurized cow’s milk with a natural rind coated in charcoal ash.
Ripening : 4 weeks.
Others
Snails cassolette with chanterelles
Cassolette : individual container for presenting a dish.
> view pairingsSheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsCheeses
Laguiole
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Pressed and uncooked cheese made from whole raw cow’s milk with a natural rind.
Ripening : 4 to 24 months.
Consommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Pizza, Quiche, Tart and Pie
Gorgonzola quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Game birds
Pheasant with Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
> view pairingsSheep and Goats
Saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsOthers
Crab guédille
Canada. Quebec.
Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.
Pizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Freshwater fish
Pike-perch a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsEggs
Oeufs en meurette
France. Bourgogne-Franche-Comté.
Poached eggs with red wine sauce, bacon lardons and onion compote.
Desserts
Rhubarb sablé
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).
> view pairings