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Sheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsCheeses
Dubliner vintage
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : over 24 months.
Cheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Sheep and Goats
Irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.
Cheeses
Schlossberger alt
Suisse. Bern. Zäziwil.
Hard raw cow's milk cheese with a washed rind.
Ripening : 18 to 23 months.
Game birds
Salmi of young partridge
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsOffal and tripe
Veal sweetbreads with mushrooms and cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Spider crab and pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsSheep and Goats
Spit-roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Shellfish and Seafood
Marinated octopus
Octopus marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Sheep and Goats
Champvallon style Lamb cutlets
Champvallon : Baked between two layers of potatoes with a chicken stock.
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