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Sea fish
Roasted monkfish in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Citeaux
France. Burgundy. Côte-d'Or. Saint-Nicolas-lès-Cîteaux.
Semi-hard cow's milk cheese.
Cheeses
Twig farm washed rind wheel
United States. Vermont.
Semi-hard cheese from raw goat's and cow’s milk with a yellowish-golden rind washed with lees of cider.
Ripening : 2 to 3 months.
Sea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
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Vendôme cendré
France. Centre. Orléanais. Villiers-sur-Loir.
Soft-ripened cow's milk cheese with a natural rind.
Cold starters
Sea bass carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsPizza, Quiche, Tart and Pie
Seafood quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Cheeses
Fromage de Herve
Belgium. Limburger.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Montasio mezzano
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 5 to 10 months.