Search a meal
All dishes:
Meal families
Mushrooms, Vegetables, Pasta and Rice
Penne pasta in Arrabbiata sauce
Arrabiata sauce: tomato sauce simmered with garlic, pepper, fresh parsley or basil and sprinkled with grated pecorino romano.
> view pairingsSheep and Goats
Saddle of lamb with pomegranate
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsShellfish and Seafood
Scallops with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsConsommé and Soup
Lamb chorba
Algeria.
Soup with chickpeas, lamb, vermicelli, spices and fresh herbs.
Veal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Main meals
Fish and couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
> view pairingsVeal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
> view pairingsBeef
Beef tenderloin with morel cream sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCheeses
Charolais
France. Burgundy.
Produced in Allier, Loire, Rhone and Saone-et-Loire.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Main meals
Truffade
Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.
> view pairingsFreshwater fish
Pike-perch fillets with cream
Cream sauce : béchamel sauce with cream.
> view pairings