Search a meal
All dishes:
Meal families
Poultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsPizza, Quiche, Tart and Pie
Apicius pie
Pie with a filling of poultry, honey, and spices.
> view pairingsAppetizers
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCooked meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Sea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.
Desserts
Kouign amann
France. Brittany. Finistère. Douarnenez.
Crispy cake made with bread dough containing butter and sugar, folded in layers, like puff pastry but with fewer layers.
Served warm or hot.
Game animals
Jugged hare a la royale
Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.
> view pairingsCheeses
Pélardon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made from raw goat's milk with a natural rind.
Cooked meats
Goose paté with goose foie gras and black truffle
Served cold or at room temperature.
> view pairings

