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Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsCheeses
Garrotxa
Spain. Catalonia. Tarragona.
Semi-soft pasteurized goat's milk cheese with a with a mouldy rind of gray or bluish-grey colour.
Ripening : 4 to 8 weeks.
Poultry
Chicken with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsDesserts
Chocolate bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsConsommé and Soup
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) mixed with water or ice cubes, seasoned with garlic, oil, salt and vinegar.
Poultry
Roasted squab à la goutte de sang
Cooked à la goutte de sang : fast cooking of meat moderately high for there to be surface coloration of the flesh but the interior remains red.
> view pairingsMain meals
Rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Cabrales
Spain. Asturias.
Semi-hard blue-green veined raw cow's milk or mixture of two or three kinds of milk (cow, sheep and goat).
Ripening : 3 to 6 months.
Sheep and Goats
Saddle of lamb in puff pastry
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsDesserts
Quince crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
> view pairingsAppetizers
Arancini al ragù
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.