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Cheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Cold starters
Crab mayonnaise salad
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsMain meals
Vegetable couscous
Steamed semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Shellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsOthers
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded onto a skewer and cooked on charcoal braziers.
The marinade is made from olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc.) and salt.
Beef
Grilled beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
> view pairingsVeal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairings