Meal and wine pairing

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.

Sea 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.

Pork

Braised knuckle of pork

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

Pork

Braised pork shoulder

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

Main meals

Cassoulet

Main meals

Cassoulet of Castelnaudary

Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.

Main meals

Cassoulet with duck confit

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

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

Poultry

Duck stew

Cooked meats

Jambon de pays

Main meals

Parrillada

Argentina.
Various cuts of meat slowly roasted on a grill.

Sheep and Goats

Pistache Saint-Gaudinoise

France. Midi-Pyrénées. Haute Garonne.
Mutton stew with white bean, pork, lard and garlic.

Rabbit

Rabbit with prunes

Veal

Roast veal chop

Salads

Salade landaise

Mixed salad with asparagus, foie gras and gizzards duck, raw ham, smoked duck breast, corn, lettuce, pine nuts and tomatoes.

Salads

Salade périgourdine

Mixed salad with croutons, candied or dried gizzards, duck breast, walnuts, lettuce and tomatoes.

Poultry

Spatchcocked pigeon

Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.

Veal

Veal chop with gremolata

Gremolata : chopped parsley with garlic and grated lemon peel.