Meal and wine pairing

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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 agathoise

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Shellfish and Seafood

Bouzigues oysters

Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Cooking mussels over a wood fire in a large frying pan before being sprinkled with a marinade.

Cold starters

Chicken meatloaf stuffed with crayfish

Meatloaf : piece of meat, game, fish, poultry, boned, stuffed and rolled, cooked and tied up with string, cooked in casseroles or prepared in jelly.

Cold starters

Crab aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Cold starters

Crab aspic with herbs

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

Cold starters

Crab pâté

Sea fish

Darne of salmon with sorrel sauce

Darne : cross-section of one inch in thickness, including the backbone.
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.

Sea fish

Grilled sardines

Sea fish

Grilled sea bass with herbs

Sea fish

Marinated anchovies with white wine

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

Sea fish

Monkfish bourride

Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

Sea fish

Monkfish with Romesco sauce

Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.

Cooked meats

Mortadella

Italy. Emilia-Romagna. Lombardy.
Pork sausage made from pork, breadcrumbs, olives, pistachios and butter.

Consommé and Soup

Mussel soup

Shellfish and Seafood

Oysters gratin with Parmesan

Shellfish and Seafood

Oysters with zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

Cheeses

Pélardon

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

Appetizers

Pistade de moules

France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of musssels mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.

Appetizers

Pistade de piste

France. Occitanie. Hérault. Sète.
Spreadable preparation based on raw flesh of young squid (piste) mixed with a sauce made from anchovies, olive oil, parsley and chili pepper.
Eaten on a slice of toast.

Cold starters

Porcini carpaccio

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