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Meal families
Veal
Braised veal chop
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsPizza, Quiche, Tart and Pie
Goat cheese and bacon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Others
Frog legs persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsPoultry
Duck breast with sweet spices
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsShellfish and Seafood
Octopus galician style
Galician style : octopus cooked in boiling water and cut into slices of one centimeter thick covered with olive oil, salt and sprinkled with paprika or chili.
Served with boiled potatoes.
Desserts
Gâteau basque with black jam
Basque Country.
Cake filled with black cherry jam.
Beef
Bordeaux style beef tournedos
Tournedos: slice cut from the end portion of tenderloin.
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
Desserts
Far Breton
France. Brittany.
Dessert made from butter, flour, milk and sugar with a denser consistency than a flan.
Veal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
> view pairingsCheeses
Vermont Herdsman
United States. Vermont.
Semi-hard cheese from cow's raw whole milk cheese with a washed straw rind.
Ripening : 12 months minimum.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.