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Main meals
Pot roast
United States.
Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.
Poultry
Confit duck leg with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view pairingsSheep and Goats
Provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Sea fish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsAppetizers
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
> view pairingsOffal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
> view pairingsDesserts
Far breton with prunes
Far : traditional custard cake from Brittany made from butter, flour, milk and sugar with a denser consistency than a flan.
> view pairingsShellfish and Seafood
Scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.
Desserts
Dark chocolate mousse tart
Tart shell filled with chocolate mousse.
Served cold.
Cheeses
Caillou du Rhône
France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.
Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.
Ripening : 2 weeks.
Pork
Pork ribs with devil’s sauce
Devil sauce : shallot and vinegar reduction with veal stock and espagnole sauce, simmered and reduced by half with tomato.
> view pairingsPoultry
Duck aiguillette with blackcurrant
Aiguillette : thin slice cut lengthwise from a poultry breast.
> view pairings