Coteaux d’Aix-en-Provence rosé

Sauces

Aïoli

Provençale sauce.

An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Appetizers and Amuse-bouches

Anchovies and green olives

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Pizza, Quiche, Tart, Pie

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

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Sauces

Anchovy toast

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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Sauces

Bagna cauda

A specialty originating from Piedmont.

Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

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Seafish

Basquaise-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Prefer a pairing with a young, fruity wine.

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Shellfish and Seafood

Bay scallop skewers

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Appetizers and Amuse-bouches

Bouillabaisse

Provençal fish stew.

The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

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Seafish

Bourride

France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.

Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.

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Sheep and Goats

Braised lamb chops with rosemary

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Seafish

Brandade

Brandade : mixture of fish and olive oil.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

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Appetizers and Amuse-bouches

Cade

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

Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.

Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Caponata

Italy. Sicilia.

Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.

Served hot or cold.

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Appetizers and Amuse-bouches

Cheese breadsticks

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

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Main courses

Chicken tajine with lemon confit

Tajine : stew of vegetables, fish or meat.

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Main courses

Cod rougaille

Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.

Served chilled with the Carry.

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Salads

Food and wine pairing