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Shellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Main meals
Tartiflette with Mont d’or
Tartiflette : dish made with cream, potatoes, cheese and bacon.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Asparagus with hollandaise sauce
Hollandaise sauce : vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsSea fish
Zarzuela
Spain. Catalonia. Valencia.
Mixture of shellfish, crustaceans and fish simmered in a sauce (sofregit) based on olive oil with garlic, herbs, onion, tomato.…
Like a paella without rice .
Offal and tripe
Veal sweetbreads with morels and meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsPoultry
Poached fattened chicken with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsMain meals
Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Sauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsMain meals
Oxtail daube with red wine
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 pairingsSea fish
Salmon carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Palet de Bourgogne
France. Burgundy.
Soft cow's milk cheese with the rind dipped in Marc de Bourgogne.
Cheeses
Baratte
France. Burgundy. Saône-et-Loire.
Soft-ripened raw goat's milk cheese with natural rind planted with a blade of straw.