Fitou

Cheeses

Pont-l'Evêque

France. Normandy.

Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Prefer a pairing with a wine aged 3 to 8 years old.

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Offal and tripe

Pork kidneys with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Pork roast

Served hot.

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Pork

Pork roast with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Pork roast with sage

Prefer a pairing with a wine aged 3 to 8 years old.

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Pork

Pork skewers with prunes

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Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Pork

Pork with prunes

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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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Mushrooms, Vegetables, Pasta and Rice

Potato gratin with mushrooms

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Cured Meats

Poultry pâté

Served cold or at room temperature.

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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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Feathered game

Provençal quail skewers

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

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Sheep and Goats

Provençal roasted shoulder of lamb

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

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Sauces

Provençal sauce

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

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Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

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Beef

Provençal-style beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Rabbit

Rabbit a la provençale

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

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Rabbit

Rabbit in mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Prefer a pairing with a wine aged 3 to 5 years old.

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Rabbit

Rabbit with black olives

Prefer a pairing with a wine aged 3 to 8 years old.

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Rabbit

Rabbit with thyme

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Sheep and Goats

Roast baron of lamb

Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.

Prefer a pairing with a wine aged 3 to 8 years old.

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Food and wine pairing

Fitou

This drink pairs well with 226 dishes:

Pont-l'Evêque

Porcini mushroom fricassee

Pork kidneys with mustard sauce

Pork roast

Pork roast with mustard sauce

Pork roast with sage

Pork skewers with prunes

Pork tenderloin with mustard sauce

Pork with prunes

Pot roast

Pot-au-feu

Potato gratin with mushrooms

Poultry pâté

Provençal pieds paquets

Provençal quail skewers

Provençal roasted shoulder of lamb

Provençal sauce

Provençal style tripe

Provençal-style beef estouffade

Rabbit a la provençale

Rabbit in mustard sauce

Rabbit with black olives

Rabbit with thyme

Roast baron of lamb