Meal and wine pairing

Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Sea fish

Atascaburras

Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.

Cheeses

Banon

France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.

Cheeses

Banon with honey

Shellfish and Seafood

Bay scallop carpaccio with a lemon sauce

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.

Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Shellfish and Seafood

Bay scallop skewers with a lemon sauce

Lemon sauce : lemon, olive oil.

Shellfish and Seafood

Bay scallop tartare with citrus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

Shellfish and Seafood

Bay scallop tartare with lime and curry sauce

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Curry sauce : velouté curry and cream.

Shellfish and Seafood

Bay scallops with a lemon sauce

Lemon sauce : butter, lemon, cream and mustard.
Served cold.

Shellfish and Seafood

Bay scallops with lemon butter sauce

Lemon butter sauce : lemon, crème fraîche and butter.

Shellfish and Seafood

Bay scallops with lime

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Sea fish

Bouillabaisse

Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Sea fish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Sea fish

Brandade with black truffle

Brandade : mixture of fish and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Caponata

Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.
Served hot or cold.

Main meals

Chicken tajine with lemon and olives

Tajine : stew of vegetables, fish or meat.

Poultry

Chicken with 40 cloves of garlic

Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.

Mushrooms, Vegetables, Pasta and Rice

Farcis

A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.