Search a meal
All dishes:
Meal families
Cheeses
Goat camembert
Soft-ripened cheese made from goat's milk with a bloomy rind.
> view pairingsBeef
Tagliata
Italian cuisine.
Thin slices of grilled beef served with arugula salad, parmesan shavings and virgin sauce.
Eggs
Eggs in snow
Egg whites shaped with a spoon and poached in simmering milk or very hot water, accompanied by crème anglaise and generally topped with caramel.
> view pairingsBeef
Grilled rib steak with porcini mushrooms
Rib steak : rib of beef with bone attached.
> view pairingsMain meals
Black truffle stew
Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.
> view pairingsCheeses
Oka ashed
Canada. Quebec.
Pressed and uncooked cheese made from pasteurized cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Sheep and Goats
Saddle of lamb with garlic cream
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Garlic cream : sauce made with cream and cooked garlic.
Cold starters
Salmon pâté with a lemon sauce
Lemon sauce : butter, lemon, cream and mustard.
Served cold.
Main meals
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
> view pairingsBeef
Grilled beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsShellfish and Seafood
Bay scallop tartare with herbs
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsVeal
Blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Mushrooms, Vegetables, Pasta and Rice
Zucchini provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings