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Cheeses
Sainte-Maure de Touraine
France. Touraine. Sainte-Maure de Touraine.
Soft-ripened raw goat's milk cheese.
Ripening : 10 days minimum.
Main meals
Truffade
Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.
> view pairingsSalads
Piedmontese potato salad
Salad with pickles, ham, egg, potatoes, tomatoes mixed with mayonnaise.
> view pairingsBeef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsBeef
Rib steak with peppercorn sauce
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
> view pairingsMain meals
Morvandelle pote
Mixture of pork meat and cured meats, carrot, cabbage, turnip, leek, potatoes baked in broth cooked several hours in an earthenware pot.
> view pairingsMain meals
Sushi
Cooked vinegared rice combined with other ingredients : seafood, vegetables and sometimes tropical fruits.
> view pairingsDesserts
Baerewecke
France. Alsace.
Bread with dried and candied fruits marinated in alcohol.
Sauces
Guacamole
Dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
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