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Meal families
Sea fish
Roast sea bass in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsPizza, Quiche, Tart and Pie
Sea-pie
Canada. Quebec.
Layered meat pie made with meat (beef, chicken, hare, moose, partridge, pork and veal or a simpler permutation of these).
Desserts
Mendiant
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Appetizers
Pistade de piste
France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of young squid (piste) mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.
Sheep and Goats
Seven hour shoulder of lamb
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious
> view pairingsOthers
Lamb and beef gyros
Gyros: greek sandwich, derived from the döner kebab, with meat, onion, tomato and tzatziki sauce on pita bread.
> view pairingsShellfish and Seafood
Whelk Remoulade with curry
Remoulade : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsShellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings