Meal and wine pairing

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.

Mushrooms, Vegetables, Pasta and Rice

Artichokes heart

Salads

Artichokes salad

Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Beef

Beef tongue

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Shellfish and Seafood

Bordeaux style Bay scallop

Bordeaux : shallots, parsley and white wine.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

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.

Cheeses

Brousse

Provence. Cheese made from a combination of milk and whey from sheep, goat or cow.

Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

Veal

Calf’s head with ravigote sauce

Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

Mushrooms, Vegetables, Pasta and Rice

Cantonese style fried rice

Appetizers

Carolines with ham

Puffs stuffed with bechamel and ham.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Appetizers

Cheese bites

Warm starters

Cheese puff pastry

Main meals

Coalfish rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

Main meals

Cod rougaille

Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, the guests serve themselves.

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.