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Cheeses
Livarot
France. Normandy.
Soft-ripenedcow's milk cheese, square-shaped with a washed rind, orange color.
Poultry
Spatchcock squab
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsSea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Poultry
Fattened chicken with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsSheep and Goats
Lamb offal fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
Alpha Tolman
United States. Vermont.
Hard raw cow's milk cheese with a washed rind.
Ripening : 8 to 11 months.
Cheeses
Ossau-Iraty
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Hard ewe's milk cheese pressed and uncooked.
Poultry
Salmi of duck leg
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Croziflette
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.
Mushrooms, Vegetables, Pasta and Rice
Crayfish risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsPoultry
Aiguillette of guinea fowl with sauce poivrade
Aiguillette : thin strips of chicken breast.
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, spices (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
Cheeses
Coach farm triple cream goat cheese
United States. New York.
Triple cream pasteurized goat's milk cheese with a white mould rind.
Ripening : 4 weeks.
Veal
Veal tenderloin with mushrooms
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairings