Serve at:
08-10. °C Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Meal and wine pairing
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This wine is paired well with 170meals
Meal families
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view the mealMain 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.
Sea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
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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.
> view the mealBeef
Bœuf à la mode en gelee
A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealShellfish and Seafood
Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
> view the mealShellfish and Seafood
Bordeaux style crayfish
Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.
> view the mealSea fish
Bordeaux style lamprey
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Shellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view the mealSea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view the mealSea 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.