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Cold 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 pairingsCheeses
Picodon
France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.
Cooked meats
Hare a la royale pâté
A la royale : long cooked with red wine and Cognac and served boned.
> view pairingsCold starters
Lobster rolls
Canada. Quebec.
Hot dog-style bun filled with salad and mayonnaise sauce.
Cheeses
Patacabra
Spain. Aragon. Zaragoza.
Semi-soft pasteurized goat's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 45 days minimum.
Sea fish
Shad with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Cashel blue
Ireland. Tipperary.
Semi-soft pasteurized whole cow's milk cheese with a natural rind.
Sea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsSalads
Langoustines salad with orange butter and tarragon
Orange butter : concentrated orange juice mixed with butter and cream.
> view pairingsSea fish
Sea bream a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSauces
Perigueux sauce
White wine or Madeira reduction with a blond roux and diced black truffles.
> view pairingsPork
Black pudding with Sarlat style potato
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsFreshwater fish
Truit with almonds and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsOffal and tripe
Abignades
Goose tripe and blood cooked.
Served on fried breath with goose fat.
Beef
Beef daube with green olives
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.
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