Search a meal
All dishes:
Meal families
Veal
Grilled veal tendron
Tendron : french butcher's cut from the veal breast containing cartilage and layers of fat and meat.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White asparagus with vinaigrette and fresh cream sauce
Cream vinaigrette : fresh cream, vinegar, pepper.
> view pairingsCheeses
Chambarand
France. Auvergne-Rhône-Alpes. Isère.
Soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 2 months.
Main meals
Stoemp and sausage
Belgium.
Stoemp : mashed potatoes served with various vegetables (broccoli, cabbage, spinach, onion, peas, leek, carrot) and flavored with aromatic spices (bay leaf, thyme).
Sauces
Crayfish butter
Butter mixed with finely chopped crayfish meat and often seasoned.
> view pairingsMain meals
Tablier de sapeur with tartare sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.
Pork
Grilled pork leg slice
Leg slice : thick, round slice cut crosswise from the shank.
> view pairingsCold starters
Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsShellfish and Seafood
Langoustines with curry sauce
Curry sauce : velouté curry and cream.
> view pairingsDesserts
Croquembouche with vanilla custard
Small cream puffs filled with vanilla cream and assembled with caramel.
> view pairingsShellfish and Seafood
Provençal-style octopus
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairings