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Meal families
Mushrooms, Vegetables, Pasta and Rice
Clam risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsSea fish
Agde-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
> view pairingsDesserts
Frangipane tart
Frangipane : almond-based cream mixed with pastry cream with butter, eggs, sugar and flavored with rum.
> view pairingsVeal
Classic blanquette de veau
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Sheep and Goats
Provençal grilled lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view pairingsPoultry
Duck a l’orange with dauphine potatoes
A l'orange : sauce with orange juice, duck liver and orange liqueur.
> view pairingsAppetizers
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
> view pairingsVeal
Blanquette de veau with mushrooms
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.
Freshwater fish
Roasted pike-perch with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairings