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Freshwater fish
Fish quenelles with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view pairingsSheep and Goats
Leg of lamb in puff pastry
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Desserts
Red fruit 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 pairingsCold starters
Porcini carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Ossau-Iraty
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Basque Country.
Hard ewe's milk cheese pressed and uncooked.
Veal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsSalads
Pasta salad with neapolitan sauce
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper and salt.
> view pairingsPork
Lomo en adobo
Marinated tenderloin of pork with garlic, oregano, paprika and salt.
> view pairingsSheep and Goats
Mutton daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCheeses
Saint-Félicien
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Veal
Provencal veal paupiettes
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Montasio mezzano
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 5 to 10 months.
Veal
Veal frikandel
Mixture of minced veal with breadcrumbs, egg and onion cooked in disc form and serve with a spicy sauce.
> view pairings