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Shellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, saffron, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).
Sea fish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Rove des garrigues
Fresh cheese from goat's milk flavored with herbs (lavender, rosemary, thyme).
> view pairingsSea fish
Provencal hake steak
Darne : cross-section of one inch in thickness, including the backbone.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Poultry
Pigeon with orange
Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spring vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Spring vegetables : vegetables harvested before reaching full maturity.
Shellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
> view pairingsFreshwater fish
Pike-perch with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsFreshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairings