Côtes du Roussillon Villages

Pork

Marinated pork skewers

Marinated pork with garlic, oregano, paprika, and salt.

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Main courses

Moussaka

Balkans. Middle East.

Dish composed of layers of minced lamb, eggplant, onions and tomatoes.

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Cold starters

Mushrooms provencal

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

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Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Sheep and Goats

Mutton carbonade

France. Southern France.

Stew with red wine, onions, garlic and meat scraps.

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Beef

Orange beef

Orange sauce : orange juice with white wine or a reduced veal or poultry stock.

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Poultry

Ostrich tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Main courses

Paella

Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.

Prefer a pairing with a wine low in tannins.

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Main courses

Paella valenciana

The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.

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Main courses

Parmigiana

Italy.

Aubergine and tomato gratin.

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Sheep and Goats

Pistache Saint-Gaudinoise

France. Occitania. Haute-Garonne.

Mutton stew with white beans, pork, lard and garlic.

Prefer a pairing with a wine with soft tannins.

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Sauces

Poivrade sauce

Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.

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Pork

Pork cheek a la catalane

Pork cheek stewed with a slice of ham, garlic and Seville orange peel.

Sauce based white wine, veal stock and Seville orange juice.

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Pork

Pork chop with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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Pork

Pork roast with Roquefort sauce

Roquefort sauce : Roquefort melted in milk with fresh cream.

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Pork

Pork roast with Stilton

Roast pork filled stuffed with Stilton cheese.

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Main courses

Pot roast

United States.

Dish made with a piece of beef slowly braised in liquid with vegetables such as carrots, celery, onions, and potatoes.

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Main courses

Pot-au-feu

French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).

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Poultry

Potato salad with duck confit

Served cold or warm.

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Poultry

Pressed duck

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Beef

Provençal beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sheep and Goats

Provençal lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Sheep and Goats

Provençal mutton daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Offal and tripe

Provençal pieds paquets

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

Traditional 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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Food and wine pairing