Search a meal
All dishes:
Meal families
Sheep and Goats
Grilled saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsMain meals
Poutreille
France. Auvergne-Rhône-Alpes. Cantal. Aveyron.
Stew made with beef, oxtail, pig's trotters, aromatics…, marinated in red wine with vegetables (carrot, mushroom, onion, leek, potato, etc.) and simmered for a long time in the oven, accompanied by a red wine sauce.
Cheeses
Hopelessly Bleu
United States. Texas.
Blue cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 to 3 months.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
> view pairingsShellfish and Seafood
Oysters with green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsCheeses
Castelrosso
Italy. Lombardy. Piedmont.
Pressed and uncooked cheese made from pasteurized whole cow's milk cheese with a washed rind.
Ripening : 3 months.
Main meals
Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Poultry
Fattened chicken 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.
> view pairings