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Cooked meats
Mallard terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Freshwater fish
Pike-perch a l’unilateral / Pike-perch cooked unilaterally / Zander cooked unilaterally
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsCheeses
Curé nantais
France. Pays de la Loire. Loire-Atlantique.
Soft-ripened raw cow's milk cheese.
Others
Club sandwich
Sandwich of toasted bread often cut into quarters or halves and held together by hors-d'œuvre sticks, sliced with white turkey or chicken, grilled bacon, lettuce, tomato slices and mayonnaise.
> view pairingsSea fish
Sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPizza, Quiche, Tart and Pie
Tourangelle-style tart
Rillons : pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsCooked meats
Andouillette sausage with shallots
Sausage cooked with white wine, butter and shallot.
> view pairingsWarm starters
Goat cheese raviole
Ravioles : filled pasta smaller and less thick than raviolis.
> view pairingsDesserts
Lemon and mascarpone macaron
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsDesserts
Saint-Honoré
Puff or shortcrust pastry coated with choux pastry before baking, then covered with pastry cream and small cream puff topped with caramel around. The center of the cake is filled with whipped cream or chiboust cream (custard mixed with Italian meringue).
> view pairingsGame birds
Roasted young partridge with porcini
Young Partridge : under 8 months old.
> view pairings