Search a meal
All dishes:
Meal families
Cheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view pairingsCold starters
Porcini carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsBeef
Beef miroton
Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.
> view pairingsGame animals
Saddle of hare with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
> view pairingsSauces
Crayfish butter
Butter mixed with finely chopped crayfish meat and often seasoned.
> view pairingsCooked meats
Andouillette with shallots
Andouillette cooked with dry white wine, butter, and shallots.
Served hot.
Cheeses
Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
Cooked meats
Andouillette with white wine
Andouillette cooked with white wine and deglazed with cream.
> view pairings