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Meal families
Sheep and Goats
Provencal lamb 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 pairingsMain meals
Ratatouille
Vegetable stew (eggplant, zucchini, onion, pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
Cheeses
Durrus
Ireland. Cork.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 3 to 5 weeks.
Desserts
Bananas Foster
Banana flambé with vanilla ice cream and a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur.
> view pairingsCheeses
Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Main meals
Dauphiné raviole in broth with black truffle
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsCold starters
Smoked salmon in aspic with Champagne
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsSea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsSea fish
Lutefisk
Scandinavia.
Traditional dish based on dried white fish soaked in cold water for several days, then placed for two days in a saturated solution of sodium hydroxide then soaked in cold water for 4 to 6 days.
Served with bacon, goat cheese, mustard, mashed split peas and potatoes.
Shellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.