Grignan les Adhémar rosé

Poultry

Chicken Marengo

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

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Cured Meats

Cold cuts

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Miscellaneous

Frog legs provençal

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

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Sheep and Goats

Lamb fillet en croute

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Shellfish and Seafood

Mussels with curry sauce

Curry sauce : velouté curry and cream.

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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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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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Shellfish and Seafood

Steamed mussels with pistou

Pistou : provençal sauce made from crushed basil, garlic, and olive oil.

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Mushrooms, Vegetables, Pasta and Rice

Steamed white asparagus

Prefer a pairing with a young, fruity wine.

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Salads

Tomato and Mozzarella salad

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Salads

Tomato bocconcini salad

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Feathered game

Tomato bocconcini skewers

Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).

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Veal

Veal Marengo

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

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Veal

Veal shank with vegetables

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Food and wine pairing