Meal and wine pairing

Veal

Braised veal flank

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

Appetizers

Bread with tomato

Toast rubbed with garlic and fresh tomatoes with thin slices of ham.

Main meals

Chicken tajine with curry

Poultry

Duck breast with roasted figs

Poultry

Duck with prunes

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.

Veal

Fricandeau of veal

Fricandeau : thinly sliced veal larded and braised.

Sea fish

Grilled red mullet

Sea fish

Grilled red mullet with tapenade

Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.

Offal and tripe

Lamb kidneys with mushrooms

Main meals

Lamb tajine

Main meals

Moroccan lamb tajine

Main meals

Moussaka

Speciality of the Balkans and the Middle East.
Dish made up of layers of minced mutton, aubergine, onion and tomato.

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.

Poultry

Pressed duck

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 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.

Veal

Provencal rack of veal

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.