Search a meal
All dishes:
Meal families
Cheeses
Brousse
Provence. Cheese made from a combination of milk and whey from sheep, goat or cow.
> view pairingsVeal
Veal tenderloin with mushrooms
Tenderloin : piece of meat cut in small round pieces like tournedos from the loin.
> view pairingsSauces
Pistou
France. Provence-Alpes-Côte d’Azur.
Sauce made from crushed basil, garlic and olive oil.
Mushrooms, Vegetables, Pasta and Rice
Cockle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCooked meats
Small chitterling sausage with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
> view pairingsSalads
Nicoise salad
Raw vegetable salad with anchovy filets or tuna, boiled eggs and olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Braised endive
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCheeses
Camembert affiné au cidre
Camembert bathed for fifteen days in Norman Cider.
> view pairingsVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsSea fish
Sea bass in salt crust in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsBeef
Beef miroton
Miroton : cooked beef dish (generally pot-au-feu) seasoned with onions.
> view pairingsConsommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.