Search a meal
All dishes:
Meal families
Pork
Saucisse de Morteau
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Smoked sausage.
Sheep and Goats
Saddle of lamb with boulangere potatoes
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Boulangere potatoes : potatoes baked in the oven with onions in broth.
Mushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo
Italy. United States.
Pasta dish made with long pasta mixed with butter and Parmesan cheese.
Cooked meats
Rosette de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage weighing between 550 and 700 grams, about 40 cm long, and containing no more than 15 to 20% fat.
It is made from a blend of high-quality pork cuts (shoulder, ham, loin, belly) and bardière (fatback), finely chopped, salted, and seasoned with salt, black pepper, garlic, regional red wine, lactic ferments, and sometimes nutmeg or mace. After being tied and cured with saltpeter, it is aged for at least 50 days.
Shellfish and Seafood
Galician style octopus
Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.
Game birds
Roast wood pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsSea fish
Coulibiac
Russia.
Puff pastry filled with sea bass and salmon mixed with mushrooms, hard-boiled egg, onion and dill.
Poultry
Bresse chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
> view pairingsDesserts
Chocolate marquise
Marquise : dessert or frozen dessert made with chocolate mousse (white, milk or dark chocolate).
> view pairingsCooked meats
Lomo embuchado
Spain.
Lomo : pork shoulder sausage marinated and aged for several months.
Served raw in very thin slices.