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Main meals
Ratatouille
Vegetable stew (eggplant, zucchini, onion, pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
Sheep and Goats
Saddle of lamb with sweet garlic and basil
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSauces
Piquante sauce
White wine with a reduction of shallots, vinegar with chervil, pickles, parsley and demi-glace (reduced veal stock).
> view pairingsCheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Sheep and Goats
Roasted leg of lamb and spring garnish
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…
Poultry
Sauteed turkey
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
> view pairingsDesserts
Diplomat
Sponge cake soaked with Grand Marnier (sometimes kirsch) with a layer of custard filled with candied fruit and covered with whipped cream topped with a candied cherry.
> view pairingsPoultry
Chicken supreme with black truffle slices
Supreme : boneless chicken breast with the flesh from the wings.
Vin jaune sauce : cream sauce with vin jaune (Jura wine) and shallot.
Mushrooms, Vegetables, Pasta and Rice
Artichokes pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsVeal
Braised cushion of veal
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view pairingsSea fish
Provencal style shad
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsVeal
Braised calf’s head
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
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