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Cheeses
Bouyguette
France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.
Pizza, Quiche, Tart and Pie
Smoked salmon quiche
Quiche : pastry covered with eggs and cream mixed with seafood, vegetables, meat and/or cheese.
Served cold or hot.
Freshwater fish
Pike-perch fillets with beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsBeef
Entrecote with sauce poivrade
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsMain meals
Sausage rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Sea fish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsCold starters
Vegetables in aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsDesserts
Macarons of Saint-Emilion
Sweet meringue-based confection made with egg white, sugar, almonds and bitter almonds.
> view pairingsSheep and Goats
Bordeaux style lamb
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairings