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Sea fish
Monkfish and spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsBeef
Beef daube and mashed potato with black truffle
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
Poultry
Chicken with Perigourdine sauce
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.
> view pairingsBeef
Rib steak with hot andalouse sauce
Hot andalouse sauce : tomato velouté with garlic, parsley and sweet pepper.
> view pairingsConsommé and Soup
Frog legs soup
France. Bourgogne-Franche-Comté. Doubs. Haute-Saône. Jura. Territoire de Belfort.
Vegetable broth with frog legs.
Consommé and Soup
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) mixed with water or ice cubes, seasoned with garlic, oil, salt and vinegar.
Desserts
Dark chocolate mirror cake
Miror cake : mousse set on a sponge base topped with a glaze.
> view pairingsSea fish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
The dish can be accompanied by herbs, shellfish and vegetables.
Sauces
White sauce
Heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairings