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Cheeses
Sunset bay
United States. Oregon.
Soft pasteurized goat’s milk cheese with an orange line of paprika in the middle and a natural rind covered with culinary vegetable ash.
Ripening : 3 weeks.
Game animals
Venison and sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
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Gorgonzola dolce
Italy. Lombardy.
Blue-veined cow's milk cheese.
Ripening : less than 3 months.
Cheeses
Blarney Castle
Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.
> view pairingsShellfish and Seafood
Lobster gratin cassolette
Cassolette : individual container for presenting a dish.
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Brebis Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.
Desserts
Fruit blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Sapore del piave
Italy. Veneto. Oderzo.
Hard pasteurized cow's milk cheese with natural rind.
Ripening : over 12 months.
Sea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
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