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Beef
Braised oxtails in red wine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Sheep and Goats
Champvallon style Lamb cutlets
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view pairingsSea fish
Monkfish with Romesco sauce
Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.
> view pairingsCheeses
Mâconnais
France. Burgundy. Saône-et-Loire. Mâconnais.
Raw unpasteurised goat's milk cheese.
Desserts
Peach miror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsGame birds
Salmi of mallard
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsWarm starters
Langoustine raviole with flat leaf parsley
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsSalads
Marinated chicken salad
Chicken marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Sauces
Ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsFreshwater fish
Trout with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairings