Search a meal
All dishes:
Meal families
Sheep and Goats
Milk fed lamb with garlic clove
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCheeses
La Bouille
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Cheeses
Kapiti Kikorangi
New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.
Sea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Mushrooms, Vegetables, Pasta and Rice
Cannelloni with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsBeef
Tournedos Rossini with porcini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Cheeses
Ocooch Mountain
United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsPoultry
Poularde en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ajapsandali
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Cheeses
Hafod
United Kingdom. Wales.
Hard pasteurized or raw cow's milk cheese with hard pressed paste and a natural rind.
Ripening : 10 to 18 months.