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Cheeses
Bleu d’Auvergne
France. Massif Central.
Pasteurized or raw cow's milk blue cheese.
Cheeses
Etxegarai
Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 3 months minimum.
Sea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
> view pairingsPoultry
Duck Montmorency
Duck served with a poultry cream sauce and Montmorency cherries.
> view pairingsPork
Diots with cabbage
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsGame animals
Venison fillet with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsShellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine broth, served cold and topped with mayonnaise, truffle, egg white, chervil and tarragon accompanied by tomatoes stuffed with mixed salad.
> view pairingsCheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Sheep and Goats
Leg of lamb with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.