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Beef
Beef bourguignon
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view pairingsSheep and Goats
Knuckle of lamb confit
Knuckle of lamb : meat joint from below the knee.
> view pairingsSheep and Goats
Provencal grilled lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsSea fish
John Dory in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsDesserts
Pear charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsSauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view pairingsBeef
Bordeaux style beef tenderloin
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsOffal 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.
Poultry
Bordeaux style duck 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.
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