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Meal families
Offal and tripe
Lamb brain with browned butter
Brown butter : cooked until a clear brown color and smells nutty poured through a strainer into a cold container to stop the cooking.
> view pairingsBeef
Braised beef cheek with carrots
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsOffal and tripe
Braised veal sweetbreads with endive fondue
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Robiola di Roccaverano
Italy. Lombardy. Piedmont.
Soft-ripened cheese from unpasteurised goat's, sheep's and/or cow’s milk with a natural rind.
Salads
Mesclun
Salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
> view pairingsBeef
Bordeaux style rib steak with cep mushrooms
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSea fish
Cod with onion and tomato
Cod stew served with a sauce of roasted red peppers and tomatoes.
> view pairingsSea fish
Red mullet with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsSheep and Goats
Lamb shank with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Artichokes pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairings