Côtes de Provence blanc

Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

Prefer a pairing with a young wine.

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Shellfish and Seafood

Butter-seared scallops

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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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Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

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Offal and tripe

Calf’s brain fritters

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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

Carolines with ham

Puffs stuffed with bechamel and ham.

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Salads

Carrot and orange salad

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Salads

Celery salad

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Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.

Soft-ripened cheese made from goat's milk with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

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Appetizers and Amuse-bouches

Cheese breadsticks

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

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Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

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Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

Pairing with a dominant Rolle (Vermentino) grape.

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Mushrooms, Vegetables, Pasta and Rice

Clam risotto

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

Prefer a pairing with a wine under 3 years old.

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Shellfish and Seafood

Clams with mariniere 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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Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

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Seafish

Cod and tomato salad

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Appetizers and Amuse-bouches

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Seafish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Food and wine pairing