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Poultry
Roasted poultry with gravy
Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).
> view pairingsAppetizers
Socca
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
Main meals
Champagne style potée
Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.
> view pairingsDesserts
Rice Condé
Rice pudding with a sugar-egg mixture added at the end of cooking.
> view pairingsPoultry
Roasted duck with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
> view pairingsCheeses
Aged brick
United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Mushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
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