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Main meals
Paella
Rice dish with saffron cooked with olive oil, vegetables, meat and-or fish, shellfish cooked in a pan called paella.
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Oma
United States. Vermont.
Semi-soft raw cow's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 2-3 months.
Beef
Rib steak with hot andalouse sauce
Hot andalouse sauce : tomato velouté with garlic, parsley and sweet pepper.
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Spoon hare with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
Cheeses
Chällerhocker
Switzerland. Saint-Gall.
Hard, unpasteurised cow's milk cheese with a washed rind.
Main meals
Poutine
Canada. Quebec.
French fries and cheddar curds topped with a brown sauce.
Demi-glace (brown sauce) : reduced sauce made from a brown stock and tomato puree.
Sauces
Mushroom sauce
Sauce composed of a white or a brown sauce with mushrooms and other ingredients (butter, condiments, veal or poultry stock, wine, etc.).
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Hooligan
United States. Connecticut.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Cheeses
Vacherin Mont-d’or
Switzerland. Vaud.
Soft-ripened cow's milk cheese with a washed rind.