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Meal families
Beef
Braised oxtails in red wine sauce
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
Shellfish and Seafood
Salpicon of lobster
Salpicon : preparation hot or cold of ingredients diced and bound by a cream or sauce.
> view pairingsRabbit
Rabbit with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsCheeses
Appenzeller Extra
Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 6 to 8 months.
Black label.
Cooked meats
Grilled andouille sausage
Andouille : pork sausage using the large intestine of the pig.
> view pairingsSauces
Bourguignonne sauce
Partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
> view pairingsCold starters
Young partridge terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Veal
Veal medallion with mushrooms
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsCheeses
Romans
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Sheep and Goats
Roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Roasted noisettes of lamb
Noisette : small round piece of lean meat.
> view pairings