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Meal families
Mushrooms, Vegetables, Pasta and Rice
Vegetables pinzimonio
Pinzimonio : raw vegetables soaked with seasoned olive oil.
> view pairingsOffal and tripe
Veal sweetbreads with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsPizza, Quiche, Tart and Pie
Fouée with rillauds
France. Touraine.
Hot bread roll stuffed with rillauds.
Cheeses
Moses Sleeper
United States. California. Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 6 to 12 weeks.
Sea fish
Sea bass with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsPoultry
Pigeon a la provencale
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
Pizza, Quiche, Tart and Pie
Puttanesca pizza
Pizza made with anchovies, capers, olives and peppers.
> view pairingsCold starters
Taramasalata
Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Game animals
Spoon hare with grilled bacon and chasseur sauce
A la cuillère : meat slow-cooked in a casserole (4-8 hours at 160°C) , hollowed and filled then browned before serving.
Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.
Beef
Steak au poivre
Beef meat flambéed in Cognac and served with peppercorn sauce flavored with white wine, Marsala or Porto and possibly accompanied by mustard.
> view pairingsSea fish
Sea bass Nice style
Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.
> view pairings