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Cheeses
Old Mimolette
France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : 12 to 18 months.
Cheeses
Monsieur-Fromage
France. Upper Normandy. Seine-Maritime. La Bouille.
Soft-ripened double cream cow's milk cheese with rind.
Beef
Grilled entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsSea fish
Gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Langoustines risotto with saffron
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Chocolate pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsBeef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsShellfish and Seafood
Mussels pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsCooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Shellfish and Seafood
Razor shell and persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsVeal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairings