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Meal families
Sauces
Green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsDesserts
Tropézienne
Brioche split in two and filled with a mixture of pastry cream and buttercream and topped with pearl sugar.
> view pairingsPizza, Quiche, Tart and Pie
Tourangelle-style tart
Rillons : pieces of pork meat confit in its own fat and seasoned with salt, pepper, spices and sometimes: garlic, parsley, vinegar.
> view pairingsVeal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view pairingsPork
Boudin blanc with apples
Boudin blanc : white sausage made of white meat with milk instead of blood.
> view pairingsCold starters
Turkey meatloaf
Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.
> view pairingsCheeses
Ovelha amanteigado
Portugal. Beira Alta.
Soft-ripened raw sheep's milk with washed rind.
Ripening : 2 months.
Cheeses
Aisy cendré
France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Cheeses
Buxton blue
United Kingdom. Derbyshire, Nottinghamshire or Staffordshire.
Cylindrical and blue veined cow's milk cheese.
Sheep and Goats
Saddle of lamb with garlic cream
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsCheeses
Montasio fresco
Italy. Friuli-Venezia Giulia.
Semi-hard cow's milk cheese with brushed rind.
Ripening : 2 months maximum.
Pork
Diots with crozets
Diot : minced pork sausage flavored with nutmeg cooked in wine (white or red) with onions.
Crozets : pasta made with buckwheat flour and accompanied with Beaufort cheese strips.
Shellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach with a light white sauce
White sauce : heated flour and butter to which a hot liquid is added (broth, water, cooking juices, wine).
> view pairings