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Meal families
Offal and tripe
Lamb’s brain with black butter
Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).
> view pairingsDesserts
Dark chocolate mousse tart
Tart shell filled with chocolate mousse.
Served cold.
Shellfish and Seafood
Spiny lobster with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsCheeses
Curé nantais
France. Pays de la Loire. Loire-Atlantique.
Raw cow's milk cheese with pressed uncooked paste.
Veal
Provençal veal paupiettes
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSheep and Goats
Saddle of lamb with red wine sauce
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Warm starters
Tempura
Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.
Sauces
Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
> view pairingsVeal
Veal medallion with vin jaune
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsShellfish and Seafood
Bay scallop carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsShellfish and Seafood
Lobster carpaccio with vanilla
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCold starters
Bottarga toast
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairingsSheep and Goats
Roasted saddle of lamb with mixed spring vegetables
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Mixed vegetables : Vegetables cut into sticks, boiled, drained and mixed with peas.
Spring vegetables : vegetables harvested before reaching full maturity.


