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Meal families
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
> view pairingsVeal
Roman-style saltimbocca
Saltimbocca : thin slice of veal escalope, slice of Proscitto and sage leaf held by a toothpick and cooked in butter with the addition of white wine in the end.
> view pairingsPoultry
Souvarov pigeon wings
Souvarov : stuffing of uncooked foie gras and black truffle cooked in a terrine.
> view pairingsDesserts
Blueberry pierogi
Poland.
Pierogi : Pasta stuffed and cooked in boiling water.
Served hot or cold.
Cold starters
Sea bass carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsMain meals
Fondue savoyarde
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.
Cheeses
Crottin de Chavignol
France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.
Sheep and Goats
Noisette of lamb with spices
Noisette : small round piece of lean meat.
> view pairingsEggs
Eggs mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsSheep and Goats
Provencal lamb 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 pairingsSheep and Goats
Noisette of lamb and mushrooms
Noisette : small round piece of lean meat.
> view pairingsSea fish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings