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Shellfish and Seafood
Mussels pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsSheep and Goats
Roasted saddle of lamb with garlic and thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Brebis Echourgnac
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Ewe's milk cheese, pressed and uncooked.
Desserts
Financier
Rectangular cake made from butter, ground almonds and egg whites.
> view pairingsShellfish and Seafood
Scallops skewers with lemon sauce
Lemon sauce: lemon, olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Peas risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsPoultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSea fish
Sea bass fillets a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPork
Saint-Hubert suckling pig
Saint-Hubert : stuff with chicken breast, pork, veal and smoked bacon, chestnut, onion, leek and potato.
> view pairingsCheeses
Le Gruyère réserve
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.