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Sheep and Goats
Roasted leg of lamb with porcini
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Pigouille
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw sheep's milk and mould on the rind.
Ripening : 2 to 3 weeks.
Offal and tripe
Veal sweetbreads with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsMain meals
Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Sheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsIce cream and sorbets
Bombe tricolor
Bombe : spherical or semi-spherical shaped ice.
Pistachio, strawberry and vanilla ice creams with meringue.
Mushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel sauce
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> 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.