Search a meal
All dishes:
Meal families
Game birds
Young partridge in chartreuse of vegetables
Young Partridge : under 8 months old.
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.
Shellfish and Seafood
Lobster turban civet with spring garnish
Turban : dish presented in a crown shape.
Spring garnish : carrots, onions, turnips, peas…
Sheep and Goats
Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsGame birds
Young partridge with fondant potatoes
Young Partridge : under 8 months old.
Fondant potatoes : potatoes braised in a white stock (veal and/or poultry broth combined with vegetable stock) with butter.
Sea fish
Salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsMain meals
Morvandelle pote
Mixture of pork and charcuterie with carrots, green cabbage, turnips, leeks, and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsBeef
Beef daube with black olives
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsMain meals
Peperonata
Italia.
Vegetable stew made with garlic, red bell pepper, and tomato.