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Pizza, Quiche, Tart and Pie
Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
> view pairingsSea fish
Provençal red sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Risotto
Reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsCheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Jura. Haut-Jura.
Blue cheese made from raw cow's milk.
Sea fish
Sea bream in salt crust with hollandaise sauce
Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.
> view pairingsCold starters
Smoked salmon aspic with Champagne
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
> view pairingsCheeses
Bleu d’Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
Cheeses
Rocamadour
France. Occitania. Lot. Tarn-et-Garonne. (Quercy).
Soft-ripened goat cheese made from whole raw milk with a bloomy rind.
Ripening : 6 days minimum.
Consommé and Soup
French onion soup gratinee
Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.
> view pairingsShellfish and Seafood
Scallops cassolette with black truffle
Cassolette : individual container for presenting a dish.
> view pairingsFreshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSheep and Goats
Spit-roasted leg of lamb with tarragon
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Beef
Braised beef
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairings

