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Shellfish and Seafood
Scallop carpaccio with duck foie gras
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Semi-soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 2 months minimum.
Pork
Diots with cabbage
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsSheep and Goats
Spit-roasted leg of lamb with tarragon
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Raw mozarella
Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsShellfish and Seafood
Lobster claw americaine
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsShellfish and Seafood
Lobster a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view pairingsCheeses
Tarentaise reserve cheese
United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 12 months minimum.