Bordeaux Clairet

Appetizers and Amuse-bouches

Origano breadsticks

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

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Main courses

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

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Main courses

Parmigiana

Italy.

Aubergine and tomato gratin.

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Cured Meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

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Veal

Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.

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Pizza, Quiche, Tart, Pie

Pizza

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Pizza, Quiche, Tart, Pie

Pizza Margherita

Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).

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Pork

Pork chop with charcutiere sauce

Charcutière sauce : reduction of shallots, white wine and vinegar deglazed with demi-glace (a rich brown stock-based sauce), finished with mustard and julienned pickles.

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Pork

Pork filet mignon with duchess potatoes

Duchess potatoes : purée of mashed potato and egg yolk baked until golden.

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Cured Meats

Pork pâté

Served cold.

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Shellfish and Seafood

Prawns flambéed with Cognac

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Offal and tripe

Provençal pieds paquets

France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.

Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.

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Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

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Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

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Seafish

Provençal-style tuna

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

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Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

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Cold starters

Raw vegetables

Do not serve fine wine.

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Desserts and Sweet Courses

Offal and tripe

Sautéed calf's liver

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Food and wine pairing