Côtes de Provence rouge

Sheep and Goats

Roasted lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

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Sheep and Goats

Roasted leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Sheep and Goats

Roasted leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Sheep and Goats

Roasted leg of lamb with thyme

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Sheep and Goats

Roasted leg of lamb with thyme and black olives

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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Feathered game

Roasted mallard

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Sheep and Goats

Roasted milk-fed lamb with savory

Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.

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Sheep and Goats

Roasted provençal leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg

One thigh is called Chump.

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

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Veal

Roasted provençal rack of veal

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

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Sheep and Goats

Roasted rack of lamb

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Sheep and Goats

Roasted rack of lamb with garlic

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Sheep and Goats

Roasted rack of lamb with garlic and thyme

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Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

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Sheep and Goats

Roasted rack of lamb with herbes de Provence

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Sheep and Goats

Roasted rack of lamb with herbs

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Sheep and Goats

Roasted rack of lamb with persillade sauce

Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.

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Sheep and Goats

Roasted rack of lamb with thyme

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Sheep and Goats

Roasted rack of lamb with thyme and ratatouille

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Veal

Roasted rack of veal with garlic and rosemary

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Beef

Roasted rib steak with fleur de sel

Rib steak : rib of beef with bone attached.

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Sheep and Goats

Roasted shoulder of lamb with provençal herbs

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Sheep and Goats

Roasted shoulder of lamb with shallot confit

Prefer a pairing with a wine over 2 years old.

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Furred game

Roasted venison

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Furred game

Roasted venison with huntsman sauce

Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.

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Food and wine pairing