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Main meals
Young wild boar 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.
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Provencal grilled lamb
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsCooked meats
Sabodet
Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.
Veal
Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Poultry
Chicken en barbouille
En barbouille : chicken cooked with the blood to thicken the sauce.
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