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Cooked meats
Mallard terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Veal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsDesserts
Mirabelle crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsSea fish
Goujonnettes of sole with rosemary
Goujonnette : small fish fillet cut on the bias.
> view pairingsBeef
Steak au poivre
Beef meat flambéed in Cognac and served with peppercorn sauce flavored with white wine, Marsala or Porto and possibly accompanied by mustard.
> view pairingsDesserts
Blueberry pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.
Cheeses
Quicke’s Vintage
United Kingdom. Devon.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in muslin cloth.
Ripening : 24 months.
Desserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Mushrooms, Vegetables, Pasta and Rice
Green asparagus risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsMain meals
Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.
Cheeses
Estrella La Peral
Spain. Asturias.
Pasteurized cow's milk blue cheese.
Ripening : 4 to 8 weeks.