Sea fish
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.
> view pairingsSearch a meal
All dishes:
Meal families
Cold starters
Crab mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsCheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Sheep and Goats
Seven hour shoulder of lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsCheeses
Wrangeback
Sweden.
Cow's pasteurized milk hard cheese with a washed rind.
Ripening : 10 to 15 months.
Shellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsMain meals
Mushroom fondue
Gruyère cheese fondue with Vacherin fribourgeois cheese and mushrooms.
> view pairingsCheeses
Roncal
Spain. Navarre.
Hard raw ewe's milk cheese in uncooked pressed with a colour ivory white or pale yellow and a blue-grey natural rind.
Ripening : 4 months minimum.
Shellfish and Seafood
Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach and ricotta lasagna
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsDesserts
Pomelo pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsShellfish and Seafood
Provencal Bay scallop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings