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Meal families
Cold starters
Eggs Benedict and smoked salmon
Two halves of English muffin topped with fried bacon, poached egg and hollandaise sauce.
> view pairingsDesserts
Rice Condé
Rice pudding with an egg and sugar mixture added at the end of cooking.
> view pairingsShellfish and Seafood
Crayfish with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsOffal and tripe
Tripous
Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.
Appetizers
Accras cod
Slightly spicy cod fritters.
Serve warm or at apéritif as input.
Main meals
Koftas
Meatballs (half beef, half lamb) mixed with spices and/or onions and fried in oil.
> view pairingsSalads
Caesar salad
Romaine lettuce and croutons with egg, garlic, parmesan, lemon juice, olive oil and Worcestershire sauce.
> view pairingsSheep and Goats
Leg of lamb confit with sweet garlic
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Game animals
Jugged hare Saint-Hubert
Sauteed hare, flambéed with Cognac, red wine marinade and button mushrooms.
> view pairings