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Sheep and Goats
Knuckle of lamb confit with rosemary honey
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
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Moody blue
United States. Wisconsin.
Soft-ripened blue cheese made from pasteurized cow's milk with a natural rind.
Mushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsVeal
Braised veal tendron
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsVeal
Wiener Schnitzel with anchovies and capers
Originally the wiener schnitzel contained anchovies and capers.
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Le Gruyère
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.
Game birds
Young partridge with porcini mushrooms
Young Partridge : under 8 months old.
> view pairingsVeal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsShellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
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Villageois blanc
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Shellfish and Seafood
Bay scallops with garlic butter
Garlic butter : butter with garlic.
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Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Salads
Waldorf salad
Julienned apple and celery salad with walnuts and a mayonnaise dressing.
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