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Meal families
Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Gubbeen
Ireland. Cork.
Soft-ripened pasteurized cow's milk cheese with a washed pink and white rind.
Desserts
Apricot bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsCooked meats
Andouille of Vire with cider sauce
Andouille : pork sausage using the large intestine of the pig.
Cider sauce : cider, butter, fresh cream, shallots and white wine.
Served hot.
Poultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsCheeses
Zamorano artesano
Spain. Castile and León. Zamora.
Hard raw ewe's milk cheese in uncooked pressed.
Ripening : 100 days minimum.
Sheep and Goats
Milk fed lamb with potato gratin and morels
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsDesserts
Apple and walnut crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon sauce
Carpaccio : very thin slices with a dash of lemon and olive oil.
Lemon sauce: lemon, olive oil.
Cheeses
Munster
France. Alsace (Munster) and Lorraine (Munster Géromé).
Soft-ripened pasteurized or raw cow's milk cheese with a washed rind.
Desserts
Tiramisu
Italy. Veneto.
Speciality made of Savoyard biscuits (Savoiardi) or sponge fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Tiramisu literally means "pull me up" (to the gourmet bliss).
Main meals
Stew with black truffle
Black truffle cooked in fat mixed xith white wine, broth and toast.
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