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Cheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.
Shellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Appetizers
Summer roll
Vietnam.
Shrimp, vegetables, beef meat or pork meat wrapped in rice paper (bánh tráng).
Served cold.
Eggs
Provencal style poached eggs
Poached eggs with garlic, onion, parsley, tomato and bread.
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Sea bass and red tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Queso de Mahón-Menorca artesano joven
Spain. Balearic Islands. Minorca.
Semi-hard cheese from raw cow's milk, brown in color.
Ripening : over 5 months.
Cheeses
Paški sir
Croatia. Pag.
Hard pasteurized sheep's milk cheese with a natural rind.
Ripening : 4 months minimum.
Cheeses
Cashel blue
Ireland. Tipperary.
Semi-soft pasteurized whole cow's milk cheese with a natural rind.
Desserts
Calisson
France. Provence-Alpes-Côte d’Azur.
Mixture of candied melon and almond powder with an egg glaze, placed on a sheet of unleavened bread.
One of the 13 traditional Provençal Christmas desserts.
Cheeses
Pavé correzien
France. Nouvelle-Aquitaine. Limousin. Corrèze.
Semi-hard pasteurized cow's milk cheese.
Ripening : 5 to 6 months.
Veal
Braised veal shank
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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