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Pork pita
Pita : round flatbread used to catch food or to make a sandwich.
Also refers to the turnover oven-baked and stuffed with food.
Pizza, Quiche, Tart and Pie
Pizza marinara
Italy. Naples.
Tomato pizza seasoned with garlic, olive oil and oregano.
Desserts
Panettone
Italy. Lombardy. Piedmont.
Brioche with candied fruit, raisins and citrus zest.
Main meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Sheep and Goats
Knuckle of lamb confit
Knuckle of lamb : meat joint from below the knee.
> view pairingsBeef
Steak au poivre vert
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view pairingsDesserts
Vanilla charlotte
Charlotte : dessert made with biscuits, sponge cake or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
> view pairingsWarm starters
Bouchée à la reine
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.
Pork
Welsh rarebit
United Kingdom. Wales.
Dish based on cheddar cheese, amber or dark beer on a slice of bread and ham with french fries and salad.
Warm starters
Vol-au-vent financiere
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Poultry
Bordeaux style duck 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 pairings