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Beef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
> view pairingsSheep and Goats
Rack of lamb persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsCooked meats
Pheasant 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.
Veal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view pairingsBeef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsCheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Salads
Lobster salad with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCheeses
Andazul
Spain. Andalusia.
Blue-veined pasteurized goat's milk cheese.
Ripening : 3 to 4 months.
Sea fish
Marinated herring dieppoise
Poached herring in marinade (white wine and vinegar with carrot, celery, onion) with seasoning and herbs.
> view pairingsSauces
Bordelaise sauce
Reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsSea fish
Roasted turbot with black truffles and cream sauce.
Cream sauce : béchamel sauce with cream.
> view pairingsCheeses
Leonardo
Italy.
Semi-hard pasteurized cow's milk cheese with a washed rind.
Ripening : 2 months.
Shellfish and Seafood
Langoustines a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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