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Meal families
Poultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsDesserts
Almond tuiles
Petit four, made with ground almonds, cooked and flattened into the shape of a roof tile commonly added as garnish to dessert.
> view pairingsShellfish and Seafood
Squid a la nicoise
Squid cut into thin slices and baked with tomato sauce and herbs.
Served with potatoes or rice.
Cooked meats
Andouillette sausage with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairingsSheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Strawberry shortcake
United Kingdom.
Shortcake : sweet cake covered with a layer of fruit, juice and whipped cream.
Game birds
Salmi of wood pigeon
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsBeef
Rib steak with potatoes and thyme
Provencal garnish : crushed tomatoes, eggplant, garlic and parsley boiled in oil.
> view pairingsCheeses
Chaource
France. Champagne-Ardenne.
Soft-ripened raw whole cow’s milk cheese with rind.
Desserts
Sugar tart
Belgium. Canada. Quebec. France.
Tart topped with butter, fresh cream and sugar.
The dough varies according to origin (Canada: shortcrust pastry).