Côtes de Provence blanc

Cold starters

Prawn cocktail

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

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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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Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

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Shellfish and Seafood

Provençal Bay scallops

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

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Poultry

Provençal chicken

Chicken served with pan-seared tomatoes with garlic and parsley, and bread.

Prefer a pairing with a wine under 3 years old.

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Hot Starters

Provençal goat cheese puff pastry

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Seafish

Provençal grilled sea bream

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

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Seafish

Provençal hake

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

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Main courses

Provencal ratatouille

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

Served hot or cold.

Prefer a pairing with a young, fruity wine.

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Seafish

Provençal red sea bream

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

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Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

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Shellfish and Seafood

Provençal scallops

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

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Seafish

Provençal sea bream

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

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Seafish

Provençal style shad

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

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Miscellaneous

Provençal style snails

Snails with aioli sauce or tomato sauce.

Pairing with a dominant Rolle (Vermentino) and Sauvignon grapes.

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Shellfish and Seafood

Provençal-style octopus

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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Rabbit

Rabbit in jelly

Prefer a pairing with a wine under 3 years old.

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Rabbit

Rabbit in mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Rabbit

Rabbit with olives

Prefer a pairing with a wine under 3 years old.

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Appetizers and Amuse-bouches

Radish and butter

Radishes served with salt and butter.

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Freshwater fish

Rainbow trout with fennel

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Food and wine pairing