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Meal families
Main meals
Rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Desserts
Raspberry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsSea fish
Rollmops
Herring fillet marinated in water, white vinegar, salt, onion, pepper and mustard and sometimes white wine, rolled into a cylindrical shape, often around an onion, a vinegar pickle or sauerkraut.
> view pairingsSalads
Pasta salad with neapolitan sauce
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper and salt.
> view pairingsGame animals
Haunch of venison with huntsman sauce
Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.
Shellfish and Seafood
Lobster Newberg
Newburg sauce : lobster butter with cream and egg yolks seasoned with onions and sherry or Madeira.
> view pairingsCheeses
Dubliner
Ireland. Cork.
Hard pasteurized cow's milk cheese with a natural rind.
Ripening : 12 months.
Cheeses
Olivet
France. Centre-Val de Loire. Loiret. Olivet.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Sea fish
Sea bass in salt pastry crust in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view pairingsSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Main meals
Champagne style potée
Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.
> view pairings