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Meal families
Seafish
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.
Cold starters
Provençal aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.
Beef
Grilled hanger steak with marchand de vin butter
Rib steak : rib of beef with bone attached. Marchand de vin butter : reduction of red wine with shallots mixed with butter.
Desserts and Sweet Courses
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
Cured Meats
Macon-style andouillette
Small chitterling sausage with shallot, mushroom, white wine and mustard.
Served hot.
Cheeses
Rove des garrigues
France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.
Cheeses
Cave aged marisa
United States. Wisconsin.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 3 months.
Poultry
Guinea fowl salmis with cabbage
Salmis : game or poultry carcass reduction in spiced wine sauce.
Desserts and Sweet Courses
Strawberry miror glaze cake
Miror glaze cake : cold dessert made of mousse on a sponge cake, topped with a glaze.