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Pizza, Quiche, Tart and Pie
Flamiche
France. Picardy.
Puff pastry tart with leeks and cream.
Cooked meats
Rillettes
Pork meat cooked long over low heat in its own fat.
Served cold.
Sauces
Bourguignonne sauce
Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairingsPoultry
Poularde en vessie
En vessie : meat poach in pork bladder. Like cooking under vacuum.
> view pairingsAppetizers
Radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsCheeses
Quadrello di Bufala
Italy. Lombardy.
Buffalo milk pasteurized cheese with a creamy paste and a washed-rind from pale pink to oatmeal colored.
Game animals
Bordeaux style wild boar fillet
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsShellfish and Seafood
Langoustines with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCold starters
Seafood mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsOffal and tripe
Merguez frites
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
> view pairingsSea fish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Pouligny Saint-Pierre
France. Centre-Val de Loire. Cher. Indre. Berry. Pouligny-saint-pierre.
Soft-ripened raw goat's milk cheese and mould on the rind.