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Meal families
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 pairingsCooked meats
Rillettes de Tours
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.
> view pairingsEggs
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsSea fish
Sole fillets in Normandy style
Sole fillets and sauce based on fresh cream with cider, mushrooms, shrimps and mussels.
> view pairingsBeef
Grilled entrecote cooked over vine shoots with porcini Bordeaux style
Porcini Bordeaux style : porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsSheep and Goats
Leg of lamb and polenta
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cold starters
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 pairingsOffal and tripe
Veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsDesserts
Diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with candied fruit and covered with whipped cream topped with a candied cherry.
> view pairingsCooked meats
Lorrain paté with garden salad
France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.
Sea fish
Goujonnettes of sole with Nantua sauce
Goujonnette : small fish fillet cut on the bias.
> view pairings