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Jambalaya
United States. Louisiana. New Orleans.
A type of paella with seafood, fish or meat, made from rice and very spicy.
Cooked meats
Roasted andouille from Guéméné with apple compote and white wine sauce
Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Game birds
Provencal quail skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Freshwater fish
Artic char a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCheeses
Old Gouda
Netherlands.
Semi-soft whole cow's milk.
Ripening : 10 to 12 months.
Sea fish
Braised monkfish with curry sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Curry sauce : velouté curry and cream.
Cheeses
Bleu des Causses
France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.