Search a meal
All dishes:
Meal families
Sheep and Goats
Provencal leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
Main meals
Nigirizushi
Rice with vinegar hand-pressed and topped with a food (raw or cooked fish, seafood, vegetables, etc.) served generally with wasabi.
> view pairingsMain meals
Chicken waterzooi
Belgium.
Fish or chicken stew with vegetables and herbs whose broth is bound with butter or cream.
Desserts
Eton mess
English speciality.
Dessert made with strawberries, pieces of meringue, and cream.
Cold starters
Fish bread with green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsSalads
Dressed herring
Salad composed of diced salted herring covered with layers of grated boiled vegetables (potatoes, carrots, beetroot, chopped onions) with mayonnaise.
> view pairingsDesserts
Strawberries and cream with Grand-Marnier
Chantilly cream : whipped cream with sugar.
> view pairingsBeef
Beef daube with carrots
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 pairingsCheeses
Patacabra
Spain. Aragon. Zaragoza.
Semi-soft pasteurized goat's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 45 days minimum.