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Main meals
Three cheese fondue
Cheese fondue made with Beaufort, Comté and Emmental.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Bay scallop risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Mushroom risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsSheep and Goats
Lamb fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> 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.
Desserts
Cherry gratin with zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsPork
Sandwich jambon beurre
France.
Ham sandwich with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham.
Pork
Grilled marinated pork chop
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairings