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Sea fish
Sea bass in escabeche
Escabeche : marinade made with oil and vinegar (or lemon juice).
> view pairingsRabbit
Rabbit a la provençale
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsAppetizers
Accras cod
Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.
Desserts
Praline hazelnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsShellfish and Seafood
Arcachon gravettes prepared Bordelaise-style
Gravette : Arcachon bay oyster.
Bordeaux style : with small sausages or warm crépinettes.
Beef
White grape beef stew
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsAppetizers
Origano breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsCheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
Sheep and Goats
Provençal roasted shoulder of lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view pairingsCheeses
Abbaye de Belloc
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from pasteurized sheep's milk with a natural rind.
Ripening : 6 months.
Pork
Currywurst
Germany. Berlin.
Pork sausage cut into small pieces and seasoned with curry ketchup.
Served in a small roll (Brötchen) or with french fries.
Sheep and Goats
Saddle of lamb with sweet garlic and basil
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsSea fish
Smoked salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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