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Meal families
Sea fish
Brill in Dieppe sauce
Dieppe sauce : Normandy sauce (Bechamel with added cream) with mussel or oyster cooking juice.
> view pairingsSauces
Turkey mole
Mole : sauce made with peanut, cocoa, chili, sesame, tomato and thickened with corn dough, bread or tortilla (fried and crumbled).
> view pairingsSauces
Black truffle sauce
Fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view pairingsCold starters
Celery root remoulade
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsSheep and Goats
Provencal mutton 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 pairingsCheeses
Comté vieux
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 15 months minimum.
Desserts
Devil’s food cake
Chocolate layer cake stuffed with chocolate cream and topped with chocolate icing.
> view pairingsPizza, Quiche, Tart and Pie
Pizza Margherita
Pizza with basil, mozzarella and tomato (represents the three colors of the Italian flag).
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).