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Shellfish and Seafood
Dog cockle and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsConsommé and Soup
White gazpacho
Spain. Andalusia.
Cold soup made from bread and almonds mixed with water or ice cubes, seasoned with garlic, olive oil, salt and sometimes vinegar. Served with grapes or melon.
Freshwater fish
Pike-perch with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsCheeses
Cashel blue
Ireland. Tipperary.
Semi-soft pasteurized whole cow's milk cheese with a natural rind.
Cheeses
Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Beef
Fleischschnacka
France. Alsace.
(Snail meat). Specialty consisting of a stuffing made from cooked meat (usually leftover pot-au-feu) with egg, onion, parsley, pepper and salt rolled in noodle dough before being pan-fried and then poached in broth.
Usually accompanied by roasted potatoes and green salad.
Rabbit
Rabbit a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Provolone dolce
Italy. Lombardy.
Semi-soft cow's milk cheese with veal rennet.
Cooked meats
Cold buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsMain meals
Cottage cheese pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.
Game animals
Bordeaux style wild boar fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairings