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Sauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSheep and Goats
Spit roasted kid goat and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Cheeses
Lorelei
United States. Oregon.
Goat's milk semi soft cheese with a rind washed with beer.
Cheeses
Pélardon
France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.
Cheeses
Coutances
France. Normandy. Manche. Coutances.
Soft-ripened pasteurized cow's milk cheese with rind.
Freshwater fish
Pike quenelles in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Provencal lamb skewers
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSheep and Goats
Lamb with spring vegetables and Soubise sauce
Spring vegetables : vegetables harvested before reaching full maturity.
Soubise sauce : béchamel with onion, butter, fresh cream, salt and pepper.
Cheeses
L’Explorateur
France. Ile de France. Seine-et-Marne. Saint Siméon.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Shellfish and Seafood
Crayfish fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsVeal
Veal chop Foyot
Foyot : white wine and veal stock reduced with shallots and butter.
> view pairings