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Meal families
Sea fish
Provencal hake
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsShellfish and Seafood
Eclade
France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.
Desserts
Osterlammele
France. Alsace.
Sponge cake in the shape of lamb sprinkled with icing sugar.
Sheep and Goats
Leg of lamb with juniper berries
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Main meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : Provencal sauce of crushed basil, garlic and olive oil.
> view pairingsCold starters
Spiny lobster in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsOffal and tripe
Braised veal sweetbreads with Perigourdine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
Cheeses
Death & Taxes
United States. California.
Pasteurized cow's milk cheese with washed rind.
Sauces
Devil sauce
Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.
> view pairings