Beef
Gardianne bull
Beef marinated in red wine before slow cooking on a low heat.
Served with rice.
Search a meal
All dishes:
Meal families
Shellfish and Seafood
Scallops blanquette with Noilly Prat
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsVeal
Veal chop with morels and vin jaune sauce
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
> view pairingsSea fish
Atascaburras
Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.
Game animals
Bordeaux style wild boar
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Ricotta cannelloni
Ricotta: Italian or Maltese cheese made from the whey of other cheeses, sheep or cow.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach with a light white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairingsDesserts
Apricot blancmange
Blanc-manger : milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsShellfish and Seafood
Imperial fried shrimp
Fried prawns with a spicy sauce (ginger, chilli, pepper, soy, ...) and cashew nuts.
> view pairings