Meal and wine pairing

Sauces

Aioli sauce

Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.

Beef

Beef carpaccio with Parmesan cheese

Carpaccio : very thin slices with a dash of lemon and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Sea fish

Bourride

France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Sea fish

Braised sea bass with fennel

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.

Poultry

Chicken and mushroom pancake

Poultry

Chicken pancake

Poultry

Chicken pannequet

Pannequet: pancake filled with a salty or sweet preparation.

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.

Cheeses

Fuzzy wheel

United States. Vermont.
Raw cow and goat's milk semi-soft cheese with a natural rind.

Appetizers

Goat cheese and smoked salmon bites

Salads

Goat cheese and smoked salmon salad

Appetizers

Goat cheese toast with honey and thyme

Appetizers

Goat cheese toast with smoked salmon

Cheeses

Gougères with Chaource

Gougères stuffed with Chaource cheese.

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Salads

Lobster salad with citrus fruits

Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

Cheeses

Old Kentucky Tomme

United States. Indiana.
Raw goat's milk semi-soft cheese with a natural rind.
Ripening : 4 to 8 months.

Cheeses

Pavin

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Cheeses

Petit Saint-Nectaire

France. Auvergne. Pays des monts-Dore (Cantal, Puy de Dôme).
Semi-hard pasteurized or unpasteurised cow's milk cheese.
Ripening : 21 days minimum.

Pork

Pork shoulder with diable sauce

France. Alsace.
Pork shoulder coated in a mustard sauce with garlic, shallot and parsley, wrapped in pig's caul fat.