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Meal families
Eggs
Aumale scrambled eggs
Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.
> view pairingsCheeses
Pierre Robert
France. Ile de France. Seine-et-Marne. Tournan-en-Brie.
Triple cream raw cow's milk cheese, soft-ripened with white mould rind.
Main meals
Tielle
France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.
Cheeses
Saint-Jorge Picante
United States. California.
Soft-ripened pasteurized cow's milk cheese with natural rind.
Ripening : 9 months.
Desserts
Tabbouleh with fruits
Fruits : citrus fruit, mango and apple sweetened with orange honey.
> view pairingsCold starters
Crab rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Sheep and Goats
Saddle of lamb in puff pastry
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Peach bagatelle
Bagatelle : sponge cake cut into pieces mixed with fruit, cream, sometimes jam.
> view pairingsFreshwater fish
Eel in green sauce
Flemish speciality : pieces of eel cooked in a mixture of finely chopped fresh herbs and served in a sauce of green herbs.
> view pairingsBeef
Rib steak with cooking salt and bone marrow
Rib steak : rib of beef with bone attached.
> view pairingsSheep and Goats
Provencal roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
Main meals
Morvandelle pote
Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.
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