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Cheeses
Port Salut
France. Pays de la Loire. Mayenne.
Commercial semi-hard cow's milk pasteurized cheese pressed uncooked.
Cheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Freshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsPoultry
Roast duck with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsDesserts
Strawberry pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Stuffed with sour cream, sugar and strawberry.
Served hot or cold.
Poultry
Braised squab
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSalads
Salade périgourdine
Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.
> view pairingsShellfish and Seafood
Salpicon of seafood
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.
Eggs
Scotch eggs
United Kingdom.
Shelled hard-boiled egg wrapped with minced meat sausage coated in breadcrumbs and then baked or fried.
Cheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Beef
Grilled rib steak and grenailles potatoes
Rib steak : rib of beef with bone attached.
Grenailles: small potatoes (diameter between 18 and 35 millimeters).