Search a meal
All dishes:
Meal families
Sauces
Black truffle butter
Black truffle butter: butter with black truffle and Cognac.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Salads
Caesar salad
Romaine lettuce and croutons with egg, garlic, parmesan, lemon juice, olive oil and Worcestershire sauce.
> view pairingsCooked meats
Lorrain paté with garden salad
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Mushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
Sea fish
Gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsBeef
Rib steak with potatoes and thyme
Provencal garnish : crushed tomatoes, eggplant, garlic and parsley boiled in oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives and tomato) cooked with olive oil and vinegar.
Served hot or cold.
Cooked meats
Head cheese
Small pieces of pork meat usually cooked with small pieces of carrots, pickles, shallot or onion, flavored with garlic, spices, parsley and molded in jelly.
Served cold.
Beef
Provencal beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsDesserts
Sugar tart
Belgium. Canada. Quebec. France.
Tart topped with butter, fresh cream and sugar.
The dough varies according to origin (Canada: shortcrust pastry).