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Sea fish
Steamed sea bass with black truffle
Steam or stew : Steaming in a container closed by a lid.
> view pairingsShellfish and Seafood
Crab claws with mayonnaise
Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.
> view pairingsDesserts
Raspberry pavlova
Pavlova : meringue cake topped with fresh fruit and whipped cream.
> view pairingsBeef
Beef daube with raisins
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.
> view pairingsCheeses
Brique du Forez
France. Rhône-Alpes. Loire. Forez.
Soft-ripened and bloomy rind cow's milk cheese.
Shellfish and Seafood
Scallops persillade
Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.
> view pairingsSauces
Hollandaise sauce
Vinegar reduction with shallots, mixed with egg yolk and melted butter.
> view pairingsPizza, Quiche, Tart and Pie
Pounti
France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.
Mushrooms, Vegetables, Pasta and Rice
Zucchini provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSea fish
Hake with meuniere sauce
Meunière sauce : liquid from the cooking with butter, chopped parsley and lemon.
> view pairingsCheeses
Taleggio
Italy. Lombardy.
Semi-soft raw cow's milk cheese with a washed orange rose rind.
Ripening : 25 to 40 days.