Meal and wine pairing

Appetizers

Anchovy butter

Softened butter mixed with mashed anchovies, garlic and sometimes herbs.

Appetizers

Anchovy butter canapé

Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.

Sauces

Anchovy puree

Sauce made of garlic, anchovy, capers and olive oil.

Sauces

Anchovy sauce

Sauce with anchovies, shallot, oil and herbs.

Sauces

Anchovy toast

Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

Shellfish and Seafood

Bay scallop a la nage

Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.

Shellfish and Seafood

Bay scallop tartar

Shellfish and Seafood

Bay scallop with butter

Shellfish and Seafood

Bay scallop with fresh cream

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Shellfish and Seafood

Braised Bay scallop

Shellfish and Seafood

Braised scallops

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

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Cheeses

Brocciu

France. Corsica.
Ewe's milk cheese combining milk and whey.

Cheeses

Brocciu passu

France. Corsica.
Ewe's milk cheese combining milk and whey.
Ripening : 21 days to 4 months maximum.

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Mushrooms, Vegetables, Pasta and Rice

Caponata

Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives and tomato) cooked with olive oil and vinegar.
Served hot or cold.

Mushrooms, Vegetables, Pasta and Rice

Celery root puree

Poultry

Chicken Marengo

Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.

Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbs, chicken, …)

Main meals

Couscous

Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Main meals

Fish and couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

Freshwater fish

Fried bleak