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Meal families
Warm starters
Spinach and ricotta tart
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsDesserts
Apricot bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Semi-hard sheep's whole milk cheese.
Cooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsShellfish and Seafood
Tellines mariniere with thyme
Tellines: small clams of Camargue with long flat shell.
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Offal and tripe
Bordeaux style calf liver
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSalads
Marinated chicken salad
Chicken marinated in olive oil and sherry vinegar.
Served with salad, onion, pepper, tomato…
Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.