Search a meal
All dishes:
Meal families
Game animals
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
> view pairingsCheeses
Bleu des Causses
France. Occitania. Aveyron, Lot, Lozère.
Blue cheese made from raw cow's milk.
Ripening : 70 days minimum.
Shellfish and Seafood
Spider crab and pistou
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
> view pairingsCooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Appetizers
Poivrade artichokes with olive oil
Poivrade artichoke : young Violet de Provence artichoke.
> view pairingsCheeses
Mascarpone
Italy. Lombardy. Lodi.
Fresh cheese made from buffalo or cow's milk with very high fat content, coagulated by adding lemon juice or white vinegar.
This is the equivalent of the cream in Italian cuisine.
Desserts
Apricot and almond pastilla
Brick pastry sheets coated with honey, almonds, and pistachios, topped with custard or pastry cream, and garnished with apricots and powdered sugar.
> view pairingsSea fish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Freshwater fish
Pike quenelles with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
> view pairingsCheeses
Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.