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Pizza, Quiche, Tart and Pie
Quiche lorraine
Shortcrust pastry topped with a mixture of eggs and cream blended with bacon bits.
> view pairingsVeal
Veal medallion with morels
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsCold starters
Botargo
Botargo : mullet roe (the Provençal name for mullet) salted and dried.
> view pairingsPork
Pork chop with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsSheep and Goats
Saddle of lamb with red wine sauce
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
Others
Spring rolls
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
Pork
Roasted jambonneau
Jambonneau : small ham or boneless shank.
Can be breaded and eaten cold with a salad.
Shellfish and Seafood
Baked oysters with a julienne of leek
Julienne : vegetables cut into batons.
> view pairingsCooked meats
Country style terrine and onion confit
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
Sea fish
Salmon with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsPoultry
Duck breast with poached pears and red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsMain meals
Monkfish tajine with confit lemon
Tajine : stew of vegetables, fish or meat.
> view pairingsPoultry
Duck aiguillette with white grapes
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairings