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Cheeses
Estrella La Peral
Spain. Asturias.
Pasteurized cow's milk blue cheese.
Ripening : 4 to 8 weeks.
Cheeses
Banon
France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.
Cold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
Cheeses
Rigotte de Condrieu
France. Rhône-Alpes. Loire.
Soft-ripened raw goat's milk cheese with natural rind.
Offal and tripe
Lamb kidneys with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsMain meals
Spicy fondue
Gruyère cheese fondue with red and green peppers with chili pepper.
> view pairingsDesserts
Apple Flammkuchen
Thin layer of bread dough covered with cream or cottage cheese with slices of apples and flambéed with Calvados.
> view pairingsSheep and Goats
Marinated leg of lamb with red wine
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Roasted saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairings