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Poultry
Spatchcocked chicken with herbes de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
> view pairingsBeef
Beef axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Pork
Sainte-Menehould style pork trotters
Pork trotters slow-boiled then pan-coated and fried.
This allows them to be eaten entirely (including the bones).
Mushrooms, Vegetables, Pasta and Rice
Porcini mushromm risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
> view pairingsPoultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
> view pairingsCheeses
Edam demi-étuvé
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 3 to 4 months.
Sea fish
Halibut fillets with parsley sauce
Parsley sauce : parsley, lemon juice and olive oil or butter.
> view pairingsMain meals
Jambalaya a la provençale
France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.
Sheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Tagliatelle with morel, button mushroom and cream
> view pairingsBeef
Bordeaux style rib steak
Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.