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Sheep and Goats
Saddle of lamb with thyme
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Louis d’Or
Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.
Cheeses
Kapiti Kikorangi
New Zealand. Taranaki.
Semi-soft blue-veined triple cream pasteurized cow's milk cheese with a bloomy rind.
Ripening : 6 to 8 weeks.
Offal and tripe
Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Pork
Sainte-Menehould style pig foot
Boiled pork feet, cooked gently in water then breadcrumbed and fried.
This allows them to be eaten completely (bones included).
Poultry
Poached Bresse fattened chicken with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
> view pairingsPoultry
Salmi of duck leg
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsBeef
Grilled entrecote with sauce poivrade
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.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spaghetti al limone
Pasta with cream and lemon.
> view pairingsAppetizers
Socca
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Cheeses
Toucy
France. Burgundy. Auxerrois.
Soft goat's milk cheese with a natural rind.