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Beef
Braised oxtails in red wine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Sea fish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> 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.
Game birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsMain meals
Three cheese fondue
Cheese fondue made with Beaufort, Comté and Emmental.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : cabbage, finely chopped and fermented in brine.
> view pairingsCheeses
L’amour de Nuits
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with white mould rind.
Cheeses
Bonchester
United Kingdom. Scotland.
Soft-ripened cow's milk cheese with white mould rind.
Cooked meats
Grenier médocain
France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.