Meal and wine pairing

Main meals

Aligot

Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).

Main meals

Aligot and grilled sausage

Main meals

Aligot and grilled Toulouse sausage

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

Pork

Barbecued pork

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Beef

Beef cheek daube with red wine and braised endive

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.

Beef

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.

Veal

Blanquette de veau

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.

Beef

Boeuf à la mode

Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

Sheep and Goats

Braised lamb chops

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

Beef

Braised oxtails in red wine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand., food that has been seared on all sides beforehand.
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

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..

Cooked meats

Catalan cold cuts

Poultry

Catalan-style chicken

Chicken with onion, prunes, pine nuts and tomato.

Sauces

Chasseur sauce

Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Poultry

Chicken en barbouille

En barbouille : chicken cooked with the blood to thicken the sauce.

Poultry

Chicken with chasseur sauce

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Beef

Chili con carne

Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).

Pork

Cold roast pork

Poultry

Coq au vin

Wine stewed chicken.

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.

Sauces

Devil sauce

Reduction of shallots and vinegar in equal parts, spicy, with veal stock and Spanish sauce simmered and reduced by half with tomato.

Game animals

Doe fillet with huntsman sauce

Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.