Cooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Search a meal
All dishes:
Meal families
Cooked meats
Caillette
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Sauces
Remoulade sauce
Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).
> view pairingsCooked meats
Venison pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Offal and tripe
Lamb brain with black butter sauce
Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).
> view pairingsSea fish
Braised sea bass with fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsCold starters
Italian style melon
Melon slices coat with Parma ham.
Match the saltiness of the ham according to the sweetness of the melon.
Cold starters
Porcini carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsDesserts
Rhubarb pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairings