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Offal and tripe
Bordeaux style tricandilles
France. Nouvelle-Aquitaine. Gironde.
Specialty made from pork tripe, sliced and blanched in a court-bouillon, then grilled and enhanced with garlic and a touch of fresh pepper.
Cheeses
Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
Pork
Orange pork roast
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Brasucado
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Roasting chestnuts over a wood fire on a metal sheet or in a large pan.
Sheep and Goats
Roasted leg of lamb with garlic
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Cheeses
Chaource
France. Grand est. Aube.
Soft-ripened cheese made from whole cow’s milk with a bloomy rind.
Sea fish
Salmon a l’unilateral with sorrel sauce
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Sea fish
Sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
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