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Cheeses
Roquefort
France. Massif Central. Aveyron. Roquefort-sur-Soulzon.
Semi-soft blue-veined ewe's milk cheese.
Ripening : 6 to 8 weeks.
Cold starters
Scallop shell of seafood
Cold dish with macedonia, seafood, mayonnaise and letttuce.
> view pairingsDesserts
Gâteau basque with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Veal
Veal medallion with porcini and potato
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsMain meals
Prawn rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Cheeses
Försterkäse
Switzerland. Saint-Gall.
Soft-ripened raw cow's milk cheese with a washed rind with white wine.
Beef
Orange beef
Aiguillette : thin strips of chicken breast.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Pizza, Quiche, Tart and Pie
Alsatian tart
Onion tart with diced bacon, cream and caraway seeds.
> view pairingsPizza, Quiche, Tart and Pie
Puttanesca pizza
Pizza made with anchovies, capers, olives and peppers.
> view pairingsSea fish
Hake fillets with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairings