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Pizza, Quiche, Tart and Pie
Pounti
France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.
Shellfish and Seafood
Mussels pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsSheep and Goats
Grilled lamb cutlets with Pont-Neuf potatoes and spices
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.
> view pairingsCold starters
Smoked salmon and shrimps 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
Fat bottom girl
United States. California.
Semi-hard raw sheep's milk cheese with a washed orange rind.
Ripening : 3 to 4 months.
Beef
Tournedos Rossini
Rossini : small round steak, cut into medallions (several centimeters thick), placed on a slice of bread baked with butter, topped with thin slice of foie gras and three slices of truffle.
The sauce is prepared with the cooking juices deglazed with Madeira and added with grated truffle.
Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsFreshwater fish
Trout 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 pairings