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Cheeses
Brebis Echourgnac
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.
Ripening : 3 months.
Beef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsFreshwater fish
Eel with lemon butter
Lemon butter sauce : lemon, crème fraîche and butter.
> view pairingsDesserts
Passion fruit pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsEggs
Scotch eggs
United Kingdom.
Hard-boiled peeled egg wrapped in minced meat sausage, coated with breadcrumbs, then baked or fried.
Cold starters
Crab cocktail
Crab and egg salad with cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairingsShellfish and Seafood
Bay scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCold starters
Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairingsBeef
Rump steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
> view pairings

