Coteaux d’Aix-en-Provence rosé

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive 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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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 young, fruity wine.

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Cold starters

Raw vegetables

Do not serve fine wine.

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Mushrooms, Vegetables, Pasta and Rice

Red mullet risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

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Sauces

Remoulade sauce

Remoulade sauce : mayonnaise with capers, gherkins and mixed herbs (parsley, chives, chervil and tarragon).

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Poultry

Roast chicken with rosemary

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Seafish

Roast monkfish loin

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Sheep and Goats

Saddle of lamb with rosemary

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

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Seafish

Sardinade

Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.

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Shellfish and Seafood

Scallops skewers

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Seafish

Sea bass tartare

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

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Seafish

Sea bream tartare

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

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Seafish

Sea bream tartare with lime

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

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Appetizers and Amuse-bouches

Seafood bites

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Shellfish and Seafood

Seafood gratin

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

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Pizza, Quiche, Tart, Pie

Sicilian pizza

Pizza made with anchovies, onion, tomato, herbs, and cheeses (Caciocavallo and Tomme).

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Miscellaneous

Smoked meat

Canada. Quebec. Montreal.

A rye bread sandwich with sweet mustard and many thin slices of stacked smoked beef.

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Appetizers and Amuse-bouches

Socca

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

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

Served hot.

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Food and wine pairing