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Cold starters
Chicken 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 pairingsCheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Desserts
Pear ambassadeur
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with pear and covered with marzipan (usually green).
> view pairingsMushrooms, Vegetables, Pasta and Rice
Porcini Bordeaux style
Porcini mushrooms sautéed in olive oil with chopped shallots and breadcrumbs.
> view pairingsSheep and Goats
Leg of lamb with spices
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Offal and tripe
Bordeaux style tricandilles
France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.
Rabbit
Young rabbit fillet with white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsPoultry
Chicken with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsShellfish and Seafood
Mussels pistou
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsGame animals
Haunch of venison with sauce poivrade
Haunch : leg.
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.