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Shellfish and Seafood
Crayfish a la nage with lemon sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Lemon Sauce: butter, lemon, cream and mustard.
Sea fish
Monkfish in red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
> view pairingsSea fish
Grilled red mullet with tapenade and mashed potato with olive oil
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view pairingsCooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Poultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
> view pairingsCheeses
Picodon
France. Massif Central. Cevennes.
Soft goat's milk cheese with a natural rind.
Poultry
Duck a l’orange and spices
A l'orange: sauce with orange juice, duck liver and orange liqueur.
> view pairingsSea fish
Salmon tartar
Fresh salmon and smoked salmon with a dash of lemon and olive oil more chives.
> view pairingsCheeses
Cantal affiné
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
Selles-sur-Cher
France. Centre-Val de Loire. Sologne. Cher, Indre, Loir-et-Cher.
Soft-ripened unpasteurised goat milk cheese with a natural rind coated in vegetable ash.
Ripening : 10 to 30 days.