Meal and wine pairing

Cheeses

Bleu des Causses

France. South of Massif Central. Causses.
Blue unpasteurised cow's milk cheese.
Ripening : 70 days minimum.

Sea fish

Brandade de morue parmentière

Brandade with mashed potatoes.

Cheeses

Capri lézéen

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind placed on a chestnut leaf.
Ripening : 1 to 2 weeks.

Main meals

Chicken tajine

Mushrooms, Vegetables, Pasta and Rice

Farcis

Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.

Appetizers

Fish croquettes

Pizza, Quiche, Tart and Pie

Fish pie

Sea fish

Fried fish

Shellfish and Seafood

Fried seafood

Sea fish

Grilled sea bass

Sea fish

Grilled sea bream

Sea fish

Grilled sole

Sauces

Marinière sauce

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

Sheep and Goats

Méchoui

Sheep or whole lamb roasted on a spit and cooked slowly.

Shellfish and Seafood

Moules mariniere pot

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

Desserts

Nordic style cottage cheese

Cottage cheese and smoked salmon.

Freshwater fish

Pike-perch in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Red mullet with eggplant caviar

Game birds

Roast quails with white grapes

Cheeses

Saint-Marcellin

France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.

Appetizers

Seafood bites

Sea fish

Smoked salmon

Desserts

Smoked salmon rolls with cottage cheese

Cold starters

Spiny lobster in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.