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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.
Sheep and Goats
Grilled lamb with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsCooked meats
Young partridge 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.
Sea fish
Grilled red mullet in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCheeses
Kunik
United States. New York.
Triple cream pasteurized goat's and cow’s milk cheese with a white mould rind.
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
> view pairingsFreshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsMain 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.
> view pairingsSea fish
Grilled shad with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairings