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Desserts
Red berry vacherin
Vacherin : dessert made of meringue filled with ice cream or sorbet, sometimes with fruit, and topped with whipped cream.
> view pairingsShellfish and Seafood
Seafood salpicon
Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.
> view pairingsSea fish
Grilled red mullet with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsGame birds
Roast quail with Griottines
Griottines : cherries macerated in a kirsch liqueur.
> view pairingsDesserts
Pear zabaione
Zabaione : egg yolks beaten with a liquid, alcoholic or non-alcoholic, in order to obtain a hot or warm foamy and flavored preparation.
> view pairingsCold starters
Bottarga toast
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairingsDesserts
Vatrushka with raisins
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Shellfish and Seafood
Scallop tartare with citrus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Tilsit
Germany.
Pasteurized cow's milk cheese with cooked pressed paste and washed rind.
Ripening : at least 2 months.
Cheeses
Tomme crayeuse
France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.
Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 2 months minimum.
Sauces
Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
Cooked meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
> view pairingsSheep and Goats
Herb roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cheeses
Aisy cendré
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind covered with ash.


