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Mushrooms, Vegetables, Pasta and Rice
Artichokes a la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
In general, avoid serving wine with raw artichoke.
Sea fish
Slab of salmon with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsAppetizers
Tapenade toast
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsShellfish and Seafood
Crayfish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Poultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsSheep and Goats
Seven hour leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious