Search a meal
All dishes:
Meal families
Cheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Shellfish and Seafood
Scallops with melted butter and parsley
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsSea fish
Salmon carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsVeal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Cheeses
Saint-Marcellin
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Main meals
Berthoud
France. Haute-Savoie.
Abondance cheese rubbed with garlic, grated or cut, seasoned and covered with white wine then browned.
Served with jacket potatoes.
Rabbit
Saddle of rabbit with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSheep and Goats
Marinated leg of lamb with red wine
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Salads
Greek salad
Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.
> view pairingsCold starters
Seafood mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairings