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Smørrebrød
Denmark.
Slice of rye bread buttered topped with one or more products (sausages, condiments, cheese, fish ...).
Cheeses
Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Sheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Artichokes pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsCooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.
Sea fish
Coulibiac
Russian speciality.
Puff pastry filled filled with salmon and sea bass mixed with mushroom, hard-boiled egg, onion and dill.
Salads
Museau vinaigrette
Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.
> view pairingsCheeses
Vacherin fribourgeois Extra
Switzerland. Fribourg.
Semi-soft cow's milk cheese.
Ripening : 3 months minimum.
Cheeses
Gorgonzola piccante
Italy. Lombardy.
Blue-veined cow's milk cheese.
Ripening : 3 months minimum.
Shellfish and Seafood
Bay scallop fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairings