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Meal families
Freshwater fish
Bordeaux style sturgeon
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCold starters
Provencal aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Anchovies, olives, peppers with tomato and Provencal herbs in jelly.
Cheeses
Clonmore
Ireland. Cork.
Pasteurized goat's milk hard cheese wrapped in orange wax.
Main meals
Fish and couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
> view pairingsSauces
Poivronnade sauce
Italia.
Vegetable stew made with garlic, red pepper and tomato.
Salads
Fattoush
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
> view pairingsBeef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsCheeses
Milleens
Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4-10 weeks.
Sea fish
Tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSauces
Bolognese sauce
Meat sauce with soffritto (Italian version of a mirepoix) onion, celery and carrot. The different types of meat are chopped or finely chopped and cooked slowly.
> view pairings