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Meal families
Mushrooms, Vegetables, Pasta and Rice
Seven-vegetable couscous with herb broth
Steamed semolina served with vegetable stew (purple artichoke, carrot, zucchini, beans, turnips, peas, tomato) accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Cheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Others
Spring roll
Galette made from wheat or rice flour stuffed with pork or chicken meat or seafood with mushrooms and/or different vegetables chopped julienne style which is fried in oil in a wok or steamed.
Served hot.
Mushrooms, Vegetables, Pasta and Rice
Vegetables pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsCold starters
Black radish and herb butter
Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.
> view pairingsOffal and tripe
Lamb sweetbread with morel cream
Morel sauce: chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsCheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Cheeses
Saint-Nectaire
France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Main meals
Baeckeoffe
France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.