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Meal families
Pork
Diots with lentils
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
> view pairingsCold starters
Spiny lobster with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSea fish
Provencal hake steak
Darne : cross-section of one inch in thickness, including the backbone.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Desserts
Angel’s food cake
Type of sponge cake with vanilla served topped with red fruit sauce and strawberry.
> view pairingsSauces
Chasseur sauce
Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsShellfish and Seafood
Fouras mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, curry, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Sauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce made from crushed basil, garlic and olive oil.
Cheeses
Charloe
United States. Ohio.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Ripening : 2 months.
Sea fish
Darne of salmon in a beurre blanc sauce
Darne : cross-section of one inch in thickness, including the backbone.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.