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Meal families
Mushrooms, Vegetables, Pasta and Rice
Morel fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsDesserts
Brussels waffle
Rectangular waffle prepared with an egg-white or ale yeast dusted with confectioner's sugar and served hot.
Might be topped with whipped cream, soft fruit or chocolate spread.
Cheeses
Beenleigh Blue
United Kingdom. Devon.
Soft-ripened blue-veined pasteurized goat's milk cheese.
Beef
Provencal beef daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsOthers
Lamb and beef pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Game animals
Venison fillet 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 pairingsMushrooms, Vegetables, Pasta and Rice
Boulangere potatoes
Boulangere potatoes : baked potatoes with onions in broth.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Black truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsCheeses
Pérail de brebis
France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
Poultry
Squab with black truffle juice
Truffle juice: juice obtained during sterilization of the truffle.
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