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Meal families
Cooked meats
Figatellu
Fresh sausage composed mainly of meat and pork liver with garlic.
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Coolea Extra Matured
Ireland. Cork.
Hard pasteurized cow's milk wrapped in yellow wax.
Ripening : 18 months.
Mushrooms, Vegetables, Pasta and Rice
Beef dumplings with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSea fish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Pickled herring
Herring marinated in vinegar with carrot, lemon, bay leaf, onion, mustard and sometimes served with fresh cream.
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Ricotta
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
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Tomme de Camargue
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Camargue.
Fresh cheese from sheep's milk flavored with powder thyme and bay leaves.
Others
Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsOffal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
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Montasio
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind (Fresco: matured up to 2 months; Mezzano from 5-10 months; Stagionata more than 10 months).
Main meals
Carbonade flamande
Beef, horse or pork stew with onions cooked with dark beer.
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