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Poultry
Duck breast with Fougerolles griottines
Griottines : cherries macerated in kirsch liqueur.
> view pairingsCold starters
Salmon tataki with wasabi
Tataki : raw fish or raw meat cut in thin slices and seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (generally ginger).
> view pairingsBeef
Gardianne bull
Beef marinated in red wine before slow cooking on a low heat.
Served with rice.
Main meals
Young wild boar daube
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsSea fish
Red mullet with sorrel sauce
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairings