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Meal families
Veal
Provencal veal chop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Strawberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsMain meals
Ratatouille
Vegetable stew (eggplant, zucchini, onion, pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
Desserts
Cherry and pistachio crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsDesserts
Poached peaches in white wine
Peaches cooked in wine syrup with toasted almonds.
> view pairingsPoultry
Ostrich steak with orange sauce
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsCheeses
Pont-l’Evêque
France. Normandy.
Soft cow's milk cheese, square-shaped with a beige or orange rind.
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Sauces
Gribiche sauce
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
> view pairingsGame birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairings