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Cheeses
Cashel blue
Ireland. Tipperary.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Cheeses
La Sentinelle
Canada. Quebec.
Soft-ripened cheese made from pasteurized goat's milk with a washed rind.
Ripening : 3 weeks.
Salads
Greek salad
Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.
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Manchego
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Desserts
Gâteau de Saint-Genix
France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red pralines.
Pork
Pork shoulder with diable sauce
France. Grand Est. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.
Sea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
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Cremont
United States. Vermont.
Double cream soft-ripened cheese made from a blend of pasteurized goat’s and cow's milk with a natural rind.
Ripening : 2 to 3 weeks.
Shellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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