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Cheeses
Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Main meals
Tartiflette with Mont d’or
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairingsCheeses
Imokilly Regato
Ireland. Cork.
Pasteurized cow’s milk hard cheese with a natural rind.
Matured : 9-12 months.
Cheeses
Tomme de brebis Corse
France. Corsica.
Hard ewe's milk cheese pressed and uncooked.
Sheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Poultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsSauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsSea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPoultry
Chicken supreme with morels and vin jaune sauce
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Sheep and Goats
Provencal leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.