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Meal families
Poultry
Duck leg salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsDesserts
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
> view pairingsCooked meats
Grilled andouille de Vire
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
> view pairingsMain meals
Peperonata
Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.
Cooked meats
Mortadella
Italy. Emilia-Romagna. Lombardy.
Charcuterie product made from pork, breadcrumbs, olives, pistachios, and butter.
Cheeses
Young Edam
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 6 weeks.
Beef
Beef braised in red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsCheeses
Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Sea fish
Blanquette of turbot
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Pizza, Quiche, Tart and Pie
Munster quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Pork
Peking pork
To glaze : to spread honey over the skin of an animal before cooking in order to achieve a crispy and sweet texture with a shiny appearance.
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