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Meal families
Freshwater fish
Pike-perch with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsWarm starters
Black truffle raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsAppetizers
Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view pairingsSea fish
Sole fillets with mushroom sauce
Mushroom sauce : sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).
> view pairingsCheeses
Gubbeen Extra Matured
Ireland. Cork.
Soft-ripened cow's milk cheese with a washed rind covered in black wax.
Ripening : 2 months.
Main meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Pizza, Quiche, Tart and Pie
Quiche
Pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Wrängebäck
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Sheep and Goats
Noisette of lamb with sweet spices
Noisette : small round piece of lean meat.
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.