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Meal families
Pork
Braised pork shoulder
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsAppetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view pairingsOffal and tripe
Veal sweetbreads cassolette with mustard
Cassolette : individual container for presenting a dish.
Mustard sauce : hollandaise sauce with mustard.
Shellfish and Seafood
Scallops with a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsCheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Soft-ripened raw double cream cow's milk cheese with mould on the rind.
Ripening : 1 week.
Appetizers
Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view pairingsBeef
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 pairingsOthers
Jambon-fromage
France.
Ham sandwich with half a fresh baguette cut lengthwise, with cheese and filled with slices of ham, often pickles.
Sheep and Goats
Milk fed lamb with wild mushrooms
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsBeef
Grilled beef with bone marrow
Grilled beef on which we spread the marrow after cooking.
> view pairingsSheep and Goats
Lamb shank with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
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