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Meal families
Sheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
> view pairingsDesserts
Blancmange
Milk or cream and sugar thickened with gelatin, potato flour or cornflour.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsCooked meats
Macon-style small andouillette sausage
Small chitterling sausage with shallot, mushroom, white wine and mustard.
> view pairingsSea fish
Halibut fillets with parsley sauce
Parsley sauce: parsley, lemon juice and olive oil or butter.
> view pairingsVeal
Blanquette de veau with mushrooms
Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Shellfish and Seafood
Provencal scallops
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsCheeses
Fontina
Italy. Aosta Valley.
Semi-hard raw cow's milk cheese with a orange natural rind.
Ripening : 2 months.
Veal
Provencal veal chop
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSauces
Albufera sauce
Supreme sauce (cream of poultry and/or veal reduced and added with cream) supplemented with meat glaze and sometimes duck foie gras and Port wine.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Zucchini provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsBeef
Bordeaux style rib steak with cep mushrooms
Bordelaise sauce : reduction of dry red wine with bone marrow, shallots, tarragon or thyme with butter and flour.
> view pairingsDesserts
Chocolate religieuse
Pastry made up of two choux filled with a flavored pastry cream and coated with fondant and buttercream.
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