Grignan les Adhémar blanc

Cured Meats

Andouillette with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Served hot.

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Appetizers and Amuse-bouches

Antipasti

« before the meal »

Prefer a pairing according the side dish.

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Appetizers and Amuse-bouches

Aperitif

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Appetizers and Amuse-bouches

Arancini

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.

Served hot.

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Cheeses

Bamalou

France. Occitania. Ariège.

Raw cow's milk cheese with pressed uncooked paste.

Ripening : 3 months.

Serve with the most mature cheeses.

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Cheeses

Berkswell

United Kingdom. West Midlands.

Pressed and uncooked cheese made from raw sheep's milk with a natural rind.

Ripening : 6 to 12 months.

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Eggs

Black trufle scrambled eggs

Pairing with a dominant Viognier grape.

Prefer a pairing with a wine under 3 years old.

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Appetizers and Amuse-bouches

Breadsticks

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

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Cheeses

Brebis Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).

Pressed and uncooked cheese made from whole pasteurized sheep's milk with a natural rind.

Ripening : 3 months.

Serve with the most mature cheeses.

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Cheeses

Cave aged marisa

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk.

Ripening : 3 months.

Serve with the most mature cheeses.

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Poultry

Coq au vin blanc

France. Grand Est. Alsace.

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Mushrooms, Vegetables, Pasta and Rice

Féroce

France. Martinique.

Preparation made with mashed avocado topped with salted cod or crab, with a spicy sauce made from garlic, lime juice, chili pepper, and spices.

Pairing with a dominant Grenache blanc and Viognier grapes.

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Hot Starters

Goat cheese and tomato pizza

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Hot Starters

Goat cheese and tomato puff pastry

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Appetizers and Amuse-bouches

Goat cheese and tomato toast

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Mushrooms, Vegetables, Pasta and Rice

Green asparagus risotto

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

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Seafish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.

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

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Seafish

Monkfish skewers with diced bacon

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Seafish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

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Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Main courses

Mutton couscous

Pair according to the hotness of the harissa spice.

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Appetizers and Amuse-bouches

Parmesan breadsticks

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

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Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.

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Hot Starters

Provençal goat cheese puff pastry

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Food and wine pairing