Search a meal
All dishes:
Meal families
Poultry
Squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsSheep and Goats
Provençal-style saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Shellfish and Seafood
Lobster with linden butter sauce
Linden butter sauce : creamed linden infusion, reduced, then buttered.
> view pairingsCheeses
Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Veal
Braised veal medallion
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Game birds
Wood pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
> view pairingsVeal
Veal chop with morel mushrooms and vin jaune sauce
Vin jaune sauce : sauce with cream, shallot, and Vin jaune.
> view pairingsShellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
> view pairingsPoultry
Chich taouk
Spit-roasted chicken kebab, marinated in garlic, lemon, and spices (including cinnamon and cumin), grilled over charcoal.
Served sliced thin in pita bread with Toum sauce (garlic, lemon juice, oil and salt).
Pizza, Quiche, Tart and Pie
Pizza quattro formaggi
Pizza made with a combination of four types of melted cheese. Traditionally, the cheeses include mozzarella, gorgonzola, Grana Padano, Parmesan, Pecorino, Provolone, ricotta, scarmorza, and others.
> view pairingsSheep and Goats
Roasted milk-fed lamb with savory
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
> view pairings