Meal and wine pairing

Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.

Cheeses

Arnéguy

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

Main meals

Bearn piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.

Beef

Beef carpaccio

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

Beef

Beef tongue

Desserts

Black cherry stuffed cake

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Shellfish and Seafood

Bordeaux style Bay scallop

Bordeaux : shallots, parsley and white wine.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Sea fish

Bourride

France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Beef

Braised rib steak

Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Cheeses

Cabecou

France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Poultry

Chicken with zucchini

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, the guests serve themselves.

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

Cold starters

Cold meat platter

Main meals

Cold piperade

Main meals

Couscous

Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Cold starters

Eggs with Aurora sauce

Aurora sauce : cream sauce coloured with tomato sauce.

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.