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Sauces
Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Warm starters
Black truffle raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsShellfish and Seafood
Bay scallop in bitter-sweet
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsPoultry
Chicken supreme with cream sauce
Poultry supreme : all the white meat from the breast and wings of poultry.
Cream sauce : béchamel sauce with cream.
Sheep and Goats
Leg of lamb with flageolets beans
Leg of lamb : Cut of meat consisting of the saddle and the leg.
One thigh is called Chump.
Sea fish
Provençal red sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsFreshwater fish
Pike-perch with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsShellfish and Seafood
Saintonge mouclade
France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).
Shellfish and Seafood
Bay scallop skewers with a lemon sauce
Lemon sauce : lemon, olive oil.
> view pairingsSea fish
Stuffed salmon with vegetables
Stuffing with vegetables and shellfish.
Served cold.
Cheeses
Queso de Mahón-Menorca artesano tierno
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, white in color.
Ripening : 21 to 60 days.
Sauces
Tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
> view pairingsSea fish
Provençal sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.


