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Meal families
Cheeses
Gorgonzola piccante
Italy. Lombardy. Piedmont.
Blue cheese made from cow's milk.
Ripening : 3 months minimum.
Sheep and Goats
Provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Desserts
Walnut charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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Bethmale de chèvre
France. Occitania. Ariège.
Pressed and uncooked cheese made from pasteurized goat's milk with a washed rind orange-colored.
Ripening : 4 months.
Main meals
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
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Idyll gris
United States. Michigan.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Ripening : 12 to 21 days.
Shellfish and Seafood
Lobster parisienne
Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.
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Vatrushka with lemon
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Sheep and Goats
Roast baron of lamb with spring vegetables
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Spring vegetables : vegetables harvested before reaching full maturity.
Desserts
Strawberry pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Cherries Jubilee
Cherries poached in a light syrup and then flambéed with kirsch.
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