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Cheeses
Comte vieux
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.
Veal
Provencal veal flank
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetable Achaar
Pieces of vegetables (carrot, chayote, lemon, cabbage, green bean, onion…) cut into strips and cooked in oil with garlic, spices (turmeric, ginger, chilli) then vinegar.
> view pairingsGame animals
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.
Cheeses
Jeffs’ Select Gouda
United States. Minnesota. Wisconsin.
Hard pasteurized cow's milk cheese annatto colored with a natural rind.
Ripening : at least 2 months.
Eggs
Eggs in snow
Whipped egg whites served with custard and topped with caramel sauce.
> view pairingsDesserts
Eton mess
English speciality.
Dessert made with strawberries, pieces of meringue, and cream.
Desserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsPoultry
Duck confit with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsCheeses
Ada’s Honor
United States. Maine.
Soft-ripened goat's milk cheese with natural rind.