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Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Queso de Mahón-Menorca
Spain. Balearic Islands. Minorca.
Semi-soft cow's milk cheese.
Game animals
Jugged hare a la royale
Civet cooked in a red wine sauce with garlic and shallot before being bound in blood.
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Tasty Lancashire
United Kingdom. Lancashire.
Semi-hard pasteurized cow's milk cheese.
Ripening : 3 to 24 months.
Sheep and Goats
Roasted milk fed lamb
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
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Mediterranean sea bass fillets in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Haunch of venison with sauce poivrade
Haunch : leg.
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.
Pizza, Quiche, Tart and Pie
Fouée with rillauds
France. Touraine.
Hot bread roll stuffed with rillauds.
Sea fish
Provencal tuna
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
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Cave aged marisa
United States. Wisconsin.
Hard sheep's pasteurized milk cheese with a natural rind.
Ripening : 3 months.