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Mushrooms, Vegetables, Pasta and Rice
Vegetables pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsSea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
Poultry
Pigeon a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Saint-Nectaire fermier
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Soft-ripened raw cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Others
Snail cassolette with cream and morel
Cassolette : individual container for presenting a dish.
> view pairingsCheeses
Nancy’s Hudson valley camembert
United States. New York.
Soft-ripened cheese made from a blend of pasteurized sheep's milk, cow's milk and cow's cream with a bloomy rind.
Cooked meats
Pâté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
> view pairingsDesserts
Angel’s food cake
Type of sponge cake with vanilla served topped with red fruit sauce and strawberry.
> view pairingsSheep and Goats
Roasted milk fed lamb with savory
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Poultry
Chicken with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairings