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Meal families
Shellfish and Seafood
Scallop carpaccio with tapenade
Carpaccio : very thin slices with a dash of lemon and olive oil.
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
Beef
Beef tournedos with peppercorn sauce
Tournedos: slice cut from the end portion of tenderloin.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Main meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairingsCold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
> view pairingsCooked meats
Pork rinds
Pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsMain meals
Pike-perch matelote with pinot noir
Matelote : red wine reduction with fish stock and mushrooms.
> view pairingsSheep and Goats
Roasted saddle of lamb in herbs crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsPoultry
Braised duck
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view pairingsFreshwater fish
Pike quenelles with Nantua sauce
Nantua sauce: fish velouté with tomato soup and crayfish butter.
> view pairingsCheeses
Verano
United States. Vermont.
Semi-soft raw sheep's milk cheese with natural rind.
Ripening : 2 to 6 months.
Sea fish
Braised sea bass with fennel
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairings