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Meal families
Main meals
Fondue fribourgeoise
Cheese fondue with vacherin cheese from Fribourg of different levels of maturity (Classic, Extra, Rustic).
> view pairingsCheeses
L’Ami du Chambertin
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with washed rind.
Cheeses
Moody blue
United States. Wisconsin.
Soft-ripened blue-veined cheese from pasteurized cow's milk with natural rind.
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Sea fish
Red sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsAppetizers
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.
Cold starters
Spiny lobster with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Peach pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsCheeses
Shropshire blue
United Kingdom.
Blue unpasteurised cow's milk cheese and orange in color.
Poultry
Spit-roasted squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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