Meal and wine pairing

Cheeses

Banon

France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.

Sheep and Goats

Blanquette of lamb with fresh mint

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.

Pork

Creole black pudding

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.

Sea fish

Grilled red mullet

Sauces

Mint sauce

Mint sauce : vinegar with sugar and chopped mint leaves.

Main meals

Ossobuco

Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.

Poultry

Pigeon a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Pork

Pork filet mignon with mustard

Beef

Provencal beef 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.

Sheep and Goats

Provencal lamb 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.

Sheep and Goats

Provencal lamb skewers

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sheep and Goats

Provencal leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

Sheep and Goats

Provencal mutton 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.

Offal and tripe

Provencal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.

Game birds

Provencal quail skewers

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Sheep and Goats

Provencal roasted leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

Sheep and Goats

Provencal roasted shoulder of lamb

Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.

Sauces

Provencal sauce

Crushed tomatoes, garlic and parsley boiled in oil.

Sheep and Goats

Provencal sauteed lamb

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

Beef

Provencal-style estouffade of beef

Estouffade : cooked slowly with very little liquid in a closed container.

Offal and tripe

Provencal tripe

Tripe with garlic, onion, parsley, tomato…

Rabbit

Rabbit with prunes

Sheep and Goats

Saddle of lamb provencale

Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.