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Shellfish and Seafood
Scallops blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Cheeses
Manchego fresco
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 2 weeks minimum.
Cheeses
Old Gouda
Netherlands.
Semi-soft whole cow's milk.
Ripening : 10 to 12 months.
Desserts
Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake made of layers of almond and hazelnut meringue (sometimes added with coconut or pistachio) and whipped cream or buttercream topped with icing sugar.
Serve cold.
Desserts
Damson bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
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Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Cheeses
San Andreas
United States. California.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 4 months minimum.
Main meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
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