Corbières rosé

Mushrooms, Vegetables, Pasta and Rice

Pasta with raw ham and sun-dried tomato

Prefer a pairing with a wine under 2 years old.

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Pork

Piglet in jelly

Piglet : less than 3 months.

Prefer a pairing with a wine under 2 years old.

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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 filet mignon with apples

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Pork

Pork trotter jelly

Prefer a pairing with a wine under 2 years old.

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Main courses

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

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Mushrooms, Vegetables, Pasta and Rice

Potato galette

Grated and fried potatoes sometimes with eggs and/or onion or with other ingredients.

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Mushrooms, Vegetables, Pasta and Rice

Provençal eggplants

Eggplant with garlic, onion, parsley, tomato…

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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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Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

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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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Pizza, Quiche, Tart, Pie

Provençal tomato tart

Served hot.

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Main courses

Provençal tuna gratin

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

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Mushrooms, Vegetables, Pasta and Rice

Provençal-style tomatoes

Parsleyed tomatoes with garlic, onions, and breadcrumbs.

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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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Cold starters

Raw vegetables

Do not serve fine wine.

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Desserts and Sweet Courses

Roast grapefruit

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Seafish

Roast red mullet

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Salads

Romaine lettuce with garlic croutons

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Main courses

Royal couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.

Pair according to the hotness of the spices.

Prefer a pairing with a light wine low in tannins.

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Salads

Sauteed porcini mushroom salad

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Appetizers and Amuse-bouches

Savory petits fours

Prefer a pairing according the side dish.

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Food and wine pairing