Search a meal
All dishes:
Meal families
Shellfish and Seafood
Crayfish fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsDesserts
Strawberry bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruits, cream, and sometimes jam.
> view pairingsMain meals
Three cheese fondue
Fondue made with Beaufort, Comté, and Emmental cheeses.
> view pairingsCooked meats
Jamón ibérico
Dry-cured ham produced from black Iberian pigs (pure breed or crossed with at least 50% black Iberian pig with Duroc pigs).
> view pairingsDesserts
Vatrushka with vanilla
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Others
Smoked meat
Canada. Quebec. Montreal.
A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.
Cooked meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
> view pairingsCheeses
Imokilly Regato
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.
Desserts
Whippet cookie
Dry biscuit topped with dome-shaped marshmallow, all coated in chocolate.
Sometimes, you find a fruit jelly between the marshmallow and the biscuit.
Cheeses
Beaufort d’été
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.
Shellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairings