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Meal families
Sheep and Goats
Marinated leg of lamb with red wine
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Etxegarai
Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 3 months minimum.
Cheeses
Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Sorbais
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining: at least 4 weeks.
Cheeses
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.
Shellfish and Seafood
Brasucade
France. Occitania. Languedoc-Roussillon.
Cooking mussels over a wood fire in a large frying pan before being sprinkled with a marinade.
Desserts
Frozen zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsFreshwater fish
Pike-perch in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsVeal
Piccata milanese
Piccata: Italian cuisine. Thin slices of meat, usually chicken or beef, floured and browned, then sautéed in olive oil, served with a sauce obtained by deglazing the pan with white wine, mixed with lemon juice, butter, parsley and capers.
> view pairingsPoultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
> view pairings