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Meal families
Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Provencal roasted shoulder of lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsCheeses
Gabietou
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Semi-soft raw cow and sheep's milk cheese with a washed rind.
Ripening : 90 days.
Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Condiments
Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
> view pairingsShellfish and Seafood
Spiny lobster Thermidor medallion
Spiny Lobster meat mixed with a béchamel sauce and Cognac, shallots, fish stock and mustard served in its shell. It can also be served with an oven-browned cheese crust.
> view pairingsSheep and Goats
Noisette of lamb with sweet spices
Noisette : small round piece of lean meat.
> view pairingsVeal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Desserts
Alsatian-style apple tart
Alsatian-style : pie with egg-based cream, kirsch, milk, sugar and flour.
> view pairings