Baux-de-Provence rouge

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Main courses

Provençal wild boar daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Prefer a pairing with a wine of at least 5 years old.

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Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Provençal-style saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Provençal-style sauteed lamb

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Prefer a pairing with a wine of at least 5 years old.

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Rabbit

Rabbit with prunes

Prefer a pairing with a wine of at least 5 years old.

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Desserts and Sweet Courses

Red fruit platter

Prefer a pairing with a wine of at least 5 years old.

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Beef

Rib steak over vine shoots

Rib steak : rib of beef with bone attached.

Prefer a pairing with a wine of at least 5 years old.

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Beef

Rib steak with coarse salt

Rib steak : rib of beef with bone attached.

Prefer a pairing with a wine of at least 5 years old.

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Beef

Rib steak with coarse salt and bone marrow

Rib steak : rib of beef with bone attached.

Prefer a pairing with a wine of at least 5 years old.

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Beef

Roast rib steak

Rib steak : rib of beef with bone attached.

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roast Sisteron lamb

Young lamb (70 to 150 days).

Prefer a pairing with a wine of at least 5 years old.

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Feathered game

Roast young partridge with lingonberries

Young Partridge : under 8 months old.

Prefer a pairing with a wine aged 3 to 5 years old.

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Furred game

Roasted doe fillet

Prefer a pairing with a wine of at least 5 years old.

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Furred game

Roasted doe fillet with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Furred game

Roasted haunch of venison

Haunch : leg.

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roasted kid goat

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roasted lamb chops

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roasted lamb chops with herbes de Provence

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roasted lamb chops with herbs

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

Prefer a pairing with a wine of at least 5 years old.

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Veal

Roasted provençal rack of veal

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

Prefer a pairing with a wine of at least 5 years old.

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Sheep and Goats

Roasted rack of lamb

Prefer a pairing with a wine of at least 5 years old.

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Food and wine pairing