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Shellfish and Seafood
Scallops breton style
Breton style: with fresh cream, shallot, onion, parsley, white wine and covered with breadcrumbs.
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Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Semi-soft pasteurized goat's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 45 days minimum.
Mushrooms, Vegetables, Pasta and Rice
Crayfish risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
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Parmigiano Reggiano with balsamic vinegar
Italy. Emilia Romagna and Lombardy south.
Semi-soft cow's milk cheese.
Ripening : 12 months minimum.
Cheeses
Bleu du Queyras
France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue-veined cow's milk cheese with mould on the rind.
Cheeses
Ardrahan
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.
Sea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Pleasant ridge reserve extra-aged
United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 15 to 20 months.
Veal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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