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Main meals
Tielle
France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.
Game birds
Roasted pheasant with mixed vegetables
Mixed vegetables: Vegetables cut into sticks, boiled, drained and mixed with peas.
> view pairingsCold starters
Shrimp carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view pairingsSauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsPizza, Quiche, Tart and Pie
Acadian tourtière
Canada. Quebec.
Pie made with pork meat (50% minimum) cut into cubes and flavored with: cinnamon, cloves.
The meat can be accompanied by other meats (beef, turkey, game, etc.), celery, bacon, onion, potatoes, etc.
Sheep and Goats
Roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Veal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm) cut in small round pieces like tournedos from the loin.
> view pairingsCooked meats
Rabbit pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Salads
Museau vinaigrette
Muzzle : like ham, made from the nose of a pig and served in a vinaigrette.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Hummus
Mashed chickpeas and tahini (sesame cream) seasoned with garlic, salt and lemon juice. Served with olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth cooked with rice and one or more ingredients.
> view pairingsDesserts
Cherries flambéed with kirsch
Poached cherries in syrup and coated with caramel, flambéed and served on vanilla ice cream.
> view pairings