Meal and wine pairing

Salads

Anchovy and tomato salad

Cured Meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

Appetizers and Amuse-bouches

Antipasti

« before the meal »

Appetizers and Amuse-bouches

Aperitif

Appetizers and Amuse-bouches

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.

Seafish

Atascaburras

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

Seafish

Basquaise-style tuna

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

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Beef

Bœuf à la mode en gelee

Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

Seafish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its blood and served with garlic croutons.

Seafish

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.

Seafish

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.

Seafish

Brandade

Brandade : mixture of fish and olive oil.

Appetizers and Amuse-bouches

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

Salads

Celery salad

Cold starters

Chicken aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Main courses

Chicken couscous

Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.

Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Cured Meats

Cold cuts

Cured Meats

Country style terrine

Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.

Main courses

Couscous

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.

Poultry

Duck with red curry

Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.