Search a meal
All dishes:
Meal families
Cold starters
Crab aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsOffal and tripe
Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Game birds
Roast young partridge with spring vegetables
Young Partridge : under 8 months old.
Spring vegetables : vegetables harvested before reaching full maturity.
Sea fish
Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper, mustard, and sometimes white wine, rolled into a cylindrical shape, often around an onion, a pickled gherkin, or sauerkraut.
> view pairingsShellfish and Seafood
Sautéed scallops with cream sauce
Cream sauce : béchamel sauce with cream.
> 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 pairingsGame birds
Thrushes cassolette with black olive
Cassolette : individual container for presenting a dish.
> view pairingsSea fish
Sea bass tartare with seaweed
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsShellfish and Seafood
Moules marinière
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsDesserts
Vatrushka with vanilla
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Beef
Grilled beef with Colbert sauce
Colbert sauce : maitre d'hotel butter with gravy and tarragon.
> view pairingsDesserts
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
> view pairingsSheep and Goats
Baron of lamb en croute with his own juice
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairings