Corbières blanc

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.

Do not serve fine wine.

Pairing with a dominant Rolle (Vermentino) grape.

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Cheeses

Old Kentucky Tomme

United States. Indiana.

Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

Ripening : 4 to 8 months.

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Appetizers and Amuse-bouches

Onion breadsticks

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

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Pizza, Quiche, Tart, Pie

Onion tart

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Cold starters

Oyster and mussel tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cold starters

Oyster tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Shellfish and Seafood

Oysters

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Shellfish and Seafood

Oysters with jelly

Oysters poached in their own juice and served on a lemon-flavored jelly made from poultry broth.

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Shellfish and Seafood

Oysters with shallots and vinegar

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Appetizers and Amuse-bouches

Parmesan breadsticks

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

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

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Seafish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

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Appetizers and Amuse-bouches

Pistade de moules

France. Occitania. Hérault. Sète.

Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.

Eaten on a slice of grilled bread.

Prefer a pairing with a wine under 3 years old.

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Mushrooms, Vegetables, Pasta and Rice

Pistou pasta

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Consommés, Broths and Soups

Pork goulash

Pairing with a dominant Grenache blanc grape.

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Cold starters

Prawn cocktail with avocado

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco) and avocado.

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Appetizers and Amuse-bouches

Profiteroles with fresh goat cheese

Prefer a pairing with a wine under 3 years old.

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Main courses

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.

Served hot or cold.

Prefer a pairing with a wine under 3 years old.

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Pork

Rethel boudin blanc

France. Grand Est. Ardennes.

White sausage made only from pork meat with milk instead of blood.

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Seafish

Roasted sea bream

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Cheeses

Rogeret des Cévennes

France. Auvergne-Rhône-Alpes. Ardèche. Vivarais.

Soft-ripened cheese made goat’s milk with a natural rind.

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Seafish

Salt cod fritters

Prefer a pairing with a wine under 3 years old.

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Food and wine pairing