Côtes de Provence blanc

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Appetizers and Amuse-bouches

Black trufle scrambled eggs

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

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Cold starters

Blinis with taramasalata

Greece. Turkey.

Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.

In France, it is typically served with blinis.

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Shellfish and Seafood

Boiled shrimp

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Shellfish and Seafood

Bordeaux style Bay scallops

Bordeaux : shallots, parsley and white wine.

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Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

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Cold starters

Botargo

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

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Shellfish and Seafood

Boudin of bay scallops

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Shellfish and Seafood

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.

Prefer a pairing with a young vintage.

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Seafish

Bouillabaisse with saffron

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Pairing with a dominant Rolle (Vermentino) grape.

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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.

Prefer a pairing with a wine under 3 years old.

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Shellfish and Seafood

Braised bay scallops

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Seafish

Braised monkfish with curry sauce

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.

Curry sauce : velouté curry and cream.

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Shellfish and Seafood

Braised scallops

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

Braised sea bass with fennel

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.

Prefer a pairing with a wine under 3 years old.

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Seafish

Brandade

Brandade : mixture of fish and olive oil.

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Appetizers and Amuse-bouches

Breadsticks

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

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Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Ripening : minimum 5 days for small formats, 8 days for others.

Pairing with a dominant Rolle (Vermentino) grape.

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Cheeses

Brousse

France. Provence-Alpes-Côte d’Azur.

Dairy product (officially not considered a cheese) made from whey derived from sheep's, goat's, or cow's milk.

Prefer a pairing with a wine under 3 years old.

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Food and wine pairing