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Cheeses
Baratte
France. Burgundy. Saône-et-Loire.
Soft-ripened raw goat's milk cheese with natural rind planted with a blade of straw.
Others
Shashlik
Armenia, Estonia, Georgia, Iran, Uzbekistan, Russia, Tajikistan…
Skewers of leg of mutton, sometimes beef or pork, marinated and matured in a flavoured vinaigrette.
Cheeses
Dauphin
France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view pairingsSea fish
Halibut fillets with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsBeef
Beef carpaccio with Parmesan cheese
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsDesserts
Chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsSalads
Mesclun with black truffle
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairings