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Meal families
Sheep and Goats
Black truffle stuffed saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Main meals
Ravioles du Dauphiné with fresh cream
Dauphiné raviole : filled pasta (cottage cheese and parsley).
> view pairingsMain meals
Provençal tuna gratin
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSheep and Goats
Leg of lamb with juniper berries
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Main meals
Beef rendang
Indonesia.
Rendang : dish made with meat or vegetables slowly cooked in coconut milk with spices (lemongrass, turmeric, galangal, ginger, chili).
Game animals
Jugged hare Saint-Hubert
Sautéed hare flambéed with Cognac, marinated in red wine with button mushrooms.
> view pairingsCooked meats
Andouille de Guémené
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.
Pork
Pork filet mignon with duchess potatoes
Duchess potatoes : purée of mashed potato and egg yolk baked until golden.
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