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Cooked meats
Sabodet
Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.
Poultry
Duck bigarade
Bigarade sauce : sauce of veal stock with orange juice and oran.ge juice and zestvec du jus d’orange et du zeste d’orange.
> view pairingsOthers
Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsOffal and tripe
Bordeaux style tricandilles
France. Bordelais.
Pork tripe cut in strips cooked in court-bouillon then grilled and seasoned with garlic and few black pepper.
Cheeses
Mignot
France. Normandy. Orne. Vimoutiers.
Soft-ripened cow's milk cheese with a natural rind.
Desserts
Peach zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsCold starters
Taramasalata
Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Poultry
Duck a l’orange
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Squid ink risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsPoultry
Chicken with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsSheep and Goats
Roast saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
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