Search a meal
All dishes:
Meal families
Sheep and Goats
Leg of lamb with provencal herbs
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Blueberry bavarois
Bavarois : cold moulded dessert made with custard or fruit puree, mixed with whipped fresh cream and gelatine.
> view pairingsCheeses
Picolin
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 1 week.
Cooked meats
Mortadella
Italy. Emilia-Romagna. Lombardy.
Pork sausage made from pork, breadcrumbs, olives, pistachios and butter.
Mushrooms, Vegetables, Pasta and Rice
Ajapsandali
Georgia.
Dish made with garlic, eggplant, pepper, tomato and coriander.
Mushrooms, Vegetables, Pasta and Rice
Vegetables pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsGame birds
Salmi of young partridge
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsVeal
Provencal veal paupiettes
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Strawberry and rhubarb 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 pairingsBeef
Rump steak with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairings