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Beef
Rib steak with bourguignonne sauce
Rib steak : rib of beef with bone attached.
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
Salads
Mixed salad
A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.
> view pairingsDesserts
Osterlammele
France. Grand Est. Alsace.
Lamb-shaped sponge cake dusted with powdered sugar.
Consommé and Soup
Chicken chorba
Algeria.
Soup with chickpeas, chicken, vermicelli, spices and fresh herbs.
Offal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
> view pairingsGame birds
Roasted mallard with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsGame birds
Roast young partridge with lingonberries
Young Partridge : under 8 months old.
> view pairingsSea fish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
> view pairingsCheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.
Sheep and Goats
Saddle of lamb and spring garnish
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Spring garnish : carrots, onions, turnips, peas…
Main meals
Oxtail daube with red wine
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
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