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Desserts
Chocolate soufflé with vanilla custard
Custard : mixture of milk or cream, egg yolks and sugar flavored with vanilla.
> view pairingsPork
Peking knuckle of pork with spices
Glazed : spreading honey on the skin of an animal before cooking to obtain a crunchy and sweet texture with a shiny appearance.
> view pairingsSea fish
Cold salmon mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsCooked meats
Hare pâté with mushroom
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Sea fish
Bilbao eels
Basque Country.
Dish with elver eels, garlic, olive oil and chili pepper.
Sheep and Goats
Roasted leg of lamb with parsley sauce
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Parsley sauce: parsley, lemon juice and olive oil or butter.
Consommé and Soup
Chowder
France. Nouvelle-Aquitaine. Charente. Vendée.
Fish soup that can be served with potatoes or slices of bread.
Beef
Fleischschnacka
France. Alsace.
(Snail meat). Specialty consisting of a stuffing made from cooked meat (usually leftover pot-au-feu) with egg, onion, parsley, pepper and salt rolled in noodle dough before being pan-fried and then poached in broth.
Usually accompanied by roasted potatoes and green salad.
Main meals
Makizushi
Roll of dried seaweed (nori) containing a layer of rice surrounding fish or vegetables, all sliced.
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