Search a meal
All dishes:
Meal families
Sea fish
Grilled sea bass fillets with maitre d’hotel butter
Maitre d'hotel butter : softened butter mixed with shallot and parsley.
> view pairingsBeef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsCheeses
Chiriboga
Germany. Allgäu.
Semi-soft pasteurized cow's milk cheese.
Ripening : at least 2 months.
Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with calf's stomach and hoof.
Sheep and Goats
Lamb with port wine sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
> view pairingsRabbit
Rabbit with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsShellfish and Seafood
Arcachon european flat oyster Bordeaux style
Gravette : Bassin d'Arcachon oyster.
Bordeaux style : with sausages.
Cheeses
Bamalou
France. Pyrenees. Ariège.
Semi-hard raw cow's milk cheese.
Ripening : 3 months.