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Beef
Steak tartar
Minced meat served raw with capers, chives, cucumbers, onions, parsley and a raw egg yolk.
> view pairingsBeef
Grilled Chateaubriand
Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet.
> view pairingsDesserts
Pear bavarian cream
Bavarian cream : custard cream mixed with whipped fresh cream and gelatine flavored with an alcohol.
> view pairingsSauces
Charcutiere sauce
Reduction of shallots, white wine and vinegar wet demi-glace (equal parts of veal stock and espagnole sauce simmered and reduced by half) with mustard and julienned pickles.
> view pairingsPoultry
Roast duck with forestiere sauce
Forestiere sauce : sauce made from butter, mushrooms, crème fraîche and shallots.
> view pairingsCooked meats
Pork liver pâté
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sea fish
Sea bass in escabeche
Escabeche : marinade based on oil and vinegar (or citrus juice).
> view pairingsPizza, Quiche, Tart and Pie
Pounti
France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.
Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.