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Cheeses
Morbier
France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.
Cold starters
Tzatziki
Greece. Turkey.
Mezzé made from yogurt (sheep's or goat's yogurt) mixed with cucumber, garlic, salt, olive oil, sometimes lemon juice and dill, fennel, mint and parsley.
Often served with pita bread and olives.
Always served cold.
Poultry
Chicken supreme with maitre d’hotel butter
Supreme : boneless chicken breast with the flesh from the wings.
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
Sauces
Vinaigrette
Emulsified sauce obtained by mixing an acidic liquid (lemon juice, vinegar) with a fat (oil, sour cream, mayonnaise, yogurt) generally accompanied by a spoonful of mustard, pepper and salt and often aromatic herbs.
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Flemish waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Cheeses
Off Kilter
United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).
Poultry
Chicken satay
Satay sauce : coconut milk and peanut butter with garlic, lime and spices (coriander, cumin and fennel).
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