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Meal families
Sheep and Goats
Milk fed lamb with potato gratin and morels
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
> view pairingsCold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsGame animals
Marinated venison with huntsman sauce
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
> view pairingsRabbit
Saddle of rabbit with mustard
Mustard sauce : hollandaise sauce with mustard.
> view pairingsBeef
Gardianne bull
Beef marinated in red wine before slow cooking on a low heat.
Served with rice.
Cheeses
Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Poultry
Duckling Montmorency
Duckling : young duck.
Duckling served with a poultry cream sauce and Montmorency cherries.
Offal and tripe
Bordeaux style veal kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
> view pairingsSheep and Goats
Noisette of lamb with sweet spices
Noisette : small round piece of lean meat.
> view pairingsSea fish
Halibut fillets with parsley sauce
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsSauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
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