Search a meal
All dishes:
Meal families
Fruits
Cherries and mascarpone
Mascarpone : equivalent of « crème fraîche » in Italian cuisine.
> view pairingsBeef
Roasted rib steak with red wine sauce
Rib steak : rib of beef with bone attached.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Beef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
> view pairingsCheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.
Pizza, Quiche, Tart and Pie
Flammekueche
France. Grand Est. Alsace.
Thin layer of bread dough topped with cream or fromage blanc, bacon bits, and onions.
Cheeses
Fiumorbù
France. Corsica.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 3 to 5 months.
Cheeses
Cheddar
United Kingdom (Cheddar, Somerset).
Pressed and uncooked cheese made from cow's milk.
The packaging usually specifies the intensity of the cheese (mild, medium, strong, extra-strong, , etc) and sometimes the maturation (young, matured, old, vintage, , etc).
Ripening : 3 to 24 months.
Pizza, Quiche, Tart and Pie
Vegetables quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Cheeses
Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.