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Offal and tripe
Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made of sheep's feet and stomach stuffed with pork belly or salt pork simmered in a white wine sauce and tomato.
Sea fish
Goujonnettes of sole with Nantua sauce
Goujonnette : small fish fillet cut on the bias.
> view pairingsCold starters
Chicken meatloaf stuffed with crayfish
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view pairingsOffal and tripe
Sauteed veal kidneys with vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsCheeses
Mozzarella di Bufala Campana
Italy. Campania.
Speciality made with buffalo's milk by the pasta filata method.
Shellfish and Seafood
Mussels pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsCooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.
Cheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Sheep and Goats
Roasted noisettes of lamb
Noisette : small round piece of lean meat.
> view pairingsCheeses
Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.
Warm starters
Seafood vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
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