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Meal families
Cold starters
Salmon pâté with lemon sauce
Lemon Sauce: butter, lemon, cream and mustard.
> view pairingsSauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view pairingsSheep and Goats
Provencal grilled lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsDesserts
Rose des sables with chocolate milk
Rose des sables : cornflakes coated with chocolate.
> view pairingsCheeses
Villageois
France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw goat's milk cheese and mould on the rind coated in culinary vegetable ash.
Desserts
Osterlammele
France. Alsace.
Sponge cake in the shape of lamb sprinkled with icing sugar.
Cold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
Sheep and Goats
Roasted milk fed lamb with savory
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsSea fish
Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato.…
Like a paella without rice .
Warm starters
Salmon in puff pastry and a julienne of vegetable
Julienne : vegetables cut into batons.
> view pairingsPork
Lomo en adobo
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsCold starters
Duck foie gras in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsCheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 to 6 months.
Gold label.