Search a meal
All dishes:
Meal families
Shellfish and Seafood
Baked oysters with horseradish
Horseradish : herb grown for its hot mustard-flavored root.
> view pairingsVeal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsCheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw cow and sheep's milk cheese with a washed rind.
Ripening : 90 days.
Pork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsCheeses
Provolone piccante
Italy. Lombardy.
Semi-hard cow's milk cheese with kid rennet.
Veal
Roman-style saltimbocca
Saltimbocca : thin slice of veal escalope, slice of Proscitto and sage leaf held by a toothpick and cooked in butter with the addition of white wine in the end.
> view pairingsShellfish and Seafood
Langoustines with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsPoultry
Bresse chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view pairingsCheeses
Clonmore
Ireland. Cork.
Pasteurized goat's milk hard cheese wrapped in orange wax.