Search a meal
All dishes:
Meal families
Offal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Desserts
Peach trifle
Trifle : dessert made with fruit and sponge cake covered with fruit juice (or alcohol), sometimes jam, custard and whipped cream arranged in layers.
> view pairingsPork
Lomo en adobo
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsDesserts
Blancmange
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsPoultry
Chicken cutlets Pozharsky
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view pairingsMain meals
Lorraine style potée
Soup with slices of toasted bread and vegetables covered with pork.
> view pairingsVeal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Main meals
Langoustine sushi
Sushi : cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsVeal
Provencal veal chop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Triple Play Extra Innings
United States. Wisconsin.
Soft-ripened cheese from pasteurized goat's, sheep's and cow’s milk without rind.
Ripening : over a year.
Cheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.