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Sheep 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 pairingsShellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
> view pairingsSauces
Matelote sauce
Red wine reduction with chopped mushrooms, shallots, onion and bouquet garni with a brown roux.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.
Beef
Beef tongue with sauce ravigote
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsCheeses
Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Mushrooms, Vegetables, Pasta and Rice
Provencal tomatoes
Tomato with garlic, onion, parsley, breadcrumbs…
> view pairingsSheep and Goats
Lamb with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsCheeses
Le Gruyère réserve
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.
Freshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
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