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Shellfish and Seafood
Cockles and bay scallop cassolette
Cassolette : individual container for presenting a dish.
> view pairingsAppetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Shellfish and Seafood
Oysters Rockefeller
Oysters cooked in breadcrumbs with spinach, parsley and a dash of anise liqueur.
> view pairingsPoultry
Pigeon with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
> view pairingsPoultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsBeef
Bordeaux style grilled rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Cheeses
Montgomery’s Cheddar
United Kingdom. Somerset.
Semi-hard cheese from raw cow's milk with hard pressed paste and a natural rind wrapped in a cloth.
Ripening : 9 months minimum.
Sauces
Perigourdine sauce
Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
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