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Cheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Game animals
Salmi of hare
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsShellfish and Seafood
Seafood carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSea fish
Baked sea bream in salt pastry crust with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach and ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsDesserts
Pineapple crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsShellfish and Seafood
Bay scallop with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsAppetizers
Tomato bruschetta
Toast rubbed with garlic, topped with olive oil, salt, tomato and basil.
> view pairingsBeef
Roast fillet of beef with black truffle sauce
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCheeses
Weisslacker
Germany. Baviera. United States. Wisconsin.
Soft-ripened pasteurized cow's milk cheese with a washed rind.
Ripening : 7 months.
Cheeses
Sainte-Maure de Touraine
France. Touraine. Sainte-Maure de Touraine.
Soft-ripened raw goat's milk cheese.