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Cheeses
Sablé de Wissant
France. Hauts-de-France. Nord. Pas-de-Calais.
Soft-ripened cheese made from pasteurized cow's milk with an orange-colored witbier washed-rind, coated with breadcrumbs.
Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
Cheeses
Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
> view pairingsCheeses
Picolin
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind.
Ripening : 1 week.
Desserts
Apple strudel
Puff pastry filled with pieces of apple and raisins, usually seasoned with cinnamon and served warm with vanilla ice cream, whipped cream, custard, or vanilla sauce.
> view pairingsMain meals
Shrimp jambalaya
United States. Louisiana. New Orleans.
Kind of paella with shrimp, rice and spicy.
Cheeses
Försterkäse
Switzerland. Saint-Gall.
Soft-ripened cheese made from raw cow's milk cheese with a white wine washed rind.
Warm starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsPoultry
Poached chicken with supreme sauce
Supreme sauce : velouté of poultry and/or veal that is reduced and enriched with cream.
> view pairingsDesserts
Black plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsSheep and Goats
Saddle of lamb en croûte
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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