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Cheeses
Cabécou de Livernon
France. Quercy.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cold starters
Egg in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsCheeses
Baked mozzarella
Mozarella : speciality of Campania made with buffalo milk by the pasta filata method.
> view pairingsShellfish and Seafood
Scallop carpaccio with lemon
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Truffe du Périgord
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened raw goat's milk cheese and black rind.
Ripening : 2 weeks.
Poultry
Grilled duck breast and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
> view pairingsCold starters
Scallop shell of seafood
Cold dish with macedonia, seafood, mayonnaise and letttuce.
> view pairingsCheeses
Saint-Honoré
Canada. Quebec.
Triple cream cow's milk cheese, soft with white mould rind.
Poultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsShellfish and Seafood
Scallops fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsMain meals
Smoked sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.