Search a meal
All dishes:
Meal families
Poultry
Spit-roasted squab with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsOffal and tripe
Bordeaux style lamb kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
> view pairingsMain meals
Bay scallop and shrimp raviole with paprika
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsMain meals
Provençal tuna gratin
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Endive with Bechamel
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
> view pairingsPoultry
Chicken supreme with chanterelles
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsSheep and Goats
Spit-roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Veal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
> view pairingsCooked meats
Sabodet
Cooking sausage made from pork head, tongue, and fat.
Serve hot with potatoes, cabbage, beans, or lentils.
Serve cold, after cooking, with a salad.
Shellfish and Seafood
Bay scallop and grapefruit ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view pairings