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Sheep and Goats
Braised lamb chops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSheep and Goats
Mutton carbonade
Southern France speciality.
Stew with red wine, onions, garlic and meat scraps.
Sheep and Goats
Milk fed lamb with potato gratin and morels
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCheeses
Manchego fresco
Spain. Castilla-La Mancha.
Hard ewe's milk cheese pressed and uncooked wrapped in wax.
Ripening : 2 weeks minimum.
Pizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Sea 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.
Sea fish
Monkfish bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
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Salers
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard raw cow's milk cheese.
Main meals
Gratin savoyard
Dish based on reblochon with potatoes, bacon and sometimes onion.
> view pairingsSea fish
Grilled sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Braised oxtails in red wine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Sea fish
Red sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsAppetizers
Tapenade toast
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsCheeses
Veigadarte
Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.
Beef
Bordeaux style rump steak
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
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