Côtes de Provence blanc

Miscellaneous

Lobster guédille

Canada. Quebec.

Guédille : sandwich made with a hot dog bun filled with salad and mayonnaise sauce.

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Shellfish and Seafood

Lobster parisienne

Lobster cooked in a white wine court-bouillon, served cold and topped with mayonnaise, truffle, egg white, chervil, and tarragon, accompanied by tomatoes stuffed with vegetable macédoine.

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Shellfish and Seafood

Lobster with cream sauce

Cream sauce : béchamel sauce with cream.

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Sauces

Maitre d'hotel butter

Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.

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Sauces

Maltese sauce

Maltese Sauce : Hollandaise sauce flavored with blood orange juice and blanched orange zest.

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Shellfish and Seafood

Marinated bay scallops in lemon

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

Prefer a pairing with a young wine.

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Shellfish and Seafood

Marinated bay scallops with citrus fruits

Prefer a pairing with a young wine.

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Salads

Marinated chicken salad

Chicken pieces marinated in olive oil and sherry vinegar.

Served with a salad of onions, bell peppers, and tomatoes…

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Shellfish and Seafood

Marinated octopus

Pieces of octopus marinated in olive oil and sherry vinegar.

Served with a salad of onions, peppers and tomatoes…

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Seafish

Marinated red sea bream

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Shellfish and Seafood

Marinated scallops in lemon

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

Prefer a pairing with a young wine.

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Shellfish and Seafood

Marinated scallops with citrus fruits

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

Prefer a pairing with a young wine.

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Shellfish and Seafood

Marinated scallops with lime

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

Prefer a pairing with a young wine.

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Seafish

Marinière sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Offal and tripe

Marseille pieds paquets

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

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

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

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Sauces

Mayonnaise

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

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Salads

Mixed salad composed of at least 5 varieties of shoots or leaves of chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.

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Cold starters

Meze

Eastern Mediterranean.

Small dishes (ten to one hundred, with eggplant caviar, dolmas, vegetable salads, tabbouleh, etc.) served on small plates (like antipasti) for a party or family meal to accompany alcoholic beverages.

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Salads

Mixed salad

A salad that combines various ingredients in addition to raw, seasoned leafy greens with a vinaigrette.

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Cold starters

Monkfish pâté

Served cold.

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Main courses

Monkfish tajine with confit lemon

Tajine : stew of vegetables, fish or meat.

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Seafish

Monkfish tartar

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

Prefer a pairing with a young wine.

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Food and wine pairing