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Shellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Pork
Peking knuckle of pork with spices
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
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Verano
United States. Vermont.
Semi-soft raw sheep's milk cheese with natural rind.
Ripening : 2 to 6 months.
Poultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
> view pairingsDesserts
Peach shortcake
United Kingdom.
Shortcake : sweet cake covered with a layer of fruit, juice and whipped cream.
Sea fish
Whole roasted turbot with black truffle juice
Gutted and cooked whole fish (not in fillet).
Truffle juice: juice obtained during sterilization of the truffle.
Poultry
Duck breast with poached pears and red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSea fish
Sole fillets in Normandy style
Sole fillets and sauce based on fresh cream with cider, mushrooms, shrimps and mussels.
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Vieux Boulogne
France. Nord. Pas de Calais. Boulogne-sur-Mer.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Cheeses
Durrus
Ireland. Cork.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 3 to 5 weeks.
Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Lamb irish stew
Ireland.
Mutton stew with carrots, onions and potatoes.
Traditional dish.