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Cheeses
Bleu de Laqueuille
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue-veined pasteurized cow's milk cheese.
Desserts
Fraisier cake
Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.
> view pairingsAppetizers
Cade
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.
Cooked meats
Pâté en croûte
Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.
Poultry
Turkey supreme with cream sauce
Supreme : boneless chicken breast with the flesh from the wings.
Cream sauce : béchamel sauce with cream.
Mushrooms, Vegetables, Pasta and Rice
Morel fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view pairingsCheeses
Amablu
United States. Minnesota.
Semi-soft blue-veined raw cow's milk cheese.
Ripening : 75 days.
Beef
Rib steak with potatoes and thyme
Provencal garnish : crushed tomatoes, eggplant, garlic and parsley boiled in oil.
> view pairingsMain meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsCold starters
Zakuski
Russia.
Hors-d'œuvre served as starter to a meal (caviar, cold cuts, smoked or marinated fish, malossol, salads…).
Main meals
Cod rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Sheep and Goats
Roasted leg of lamb with garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.