Meal and wine pairing

Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

Mushrooms, Vegetables, Pasta and Rice

Caponata

Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives and tomato) cooked with olive oil and vinegar.
Served hot or cold.

Mushrooms, Vegetables, Pasta and Rice

Farcis

Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.

Cold starters

Fish mousse

Sea fish

Fresh salmon with dill

Warm starters

Goat cheese raviole

Ravioles : filled pasta smaller and less thick than raviolis.

Salads

Greek salad

Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.

Sea fish

Grilled sea bass with anise

Sea fish

Grilled sea bass with anise and grilled fennel

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Sea fish

Grilled sea bass with anise and lemon

Sea fish

Grilled sea bass with fennel

Sea fish

Grilled sea bass with fennel and a squeeze of lemon juice

Sea fish

Grilled sea bass with fennel and star anise

Main meals

Jambalaya

United States. Louisiana. New Orleans.
A type of paella with seafood, fish or meat, made from rice and very spicy.

Main meals

Jambalaya a la provencale

France. Provence-Alpes-Côte d’Azur.
Preparation based on chicken and saffron rice.

Sea fish

Marinated anchovies with white wine

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Sea fish

Marinated salmon with dill

Freshwater fish

Marinated trout with dill

Cheeses

Pélardon

France. Massif Central. Cevennes.
Soft-ripened raw goat's milk cheese with natural rind.

Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.
Soft goat's milk cheese with a natural rind.

Cheeses

Rove des garrigues

Fresh cheese from goat's milk flavored with herbs (lavender, rosemary, thyme).

Cold starters

Sea bass carpaccio with dill

Carpaccio : very thin slices with a dash of lemon and olive oil.

Sea fish

Sea bass Nice style

Nice-style : fish cooked with garlic, anchovy, capers, onion, olive, tomato sauce and bouquet garni.