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Cheeses
L’amour de Nuits
France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.
Consommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.
Cheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Consommé and Soup
Vichyssoise
Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Shakshouka
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usually seasoned with cumin, paprika and harissa.
> view pairingsMain meals
Tielle
France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.
Main meals
Reblochonnade
Reblochon grilled in the oven with cold cuts or diced bacon and potatoes.
> view pairingsDesserts
Fraisier cake
Cake based on strawberry with sponge cake and cream generally topped with a layer of marzipan.
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Cassoulet of Castelnaudary
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view pairingsGame animals
Marinated venison with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
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