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Consommé and Soup
Aigo boulido
France. Provence.
Soup with garlic and boiled sage leaves.
Pork
Pork chop with charcutiere sauce
Charcutière sauce : reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
> view pairingsCheeses
Vieux Boulogne
France. Nord. Pas de Calais. Boulogne-sur-Mer.
Soft-ripened raw cow's milk cheese with a washed orange rind.
Cooked meats
Rustic food buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view pairingsDesserts
Blancmange
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
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Cremont
United States. Vermont.
Pasteurized cow and goat's milk double cream cheese with a natural rind.
Ripening : 2 to 3 weeks.
Cheeses
Tomme de Trappe Echourgnac affiné au vin de noix
France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.
Cheeses
Ewephoria
Netherlands. Friesland. Semi-soft pasteurized sheep's milk cheese.
Ripening : 12 months.
Cold starters
Shrimp tomato
Belgium.
Tomato stuffed with brown shrimp mixed with mayonnaise.
Main meals
Provencal tuna gratin
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Mont d’or
France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.
Shellfish and Seafood
Provencal octopus
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
A la croque au sel : raw vegetables dipped in salt, for example radishes.
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