Saint-Véran

Pizza, Quiche, Tart, Pie

Pizza alla puttanesca

Pizza made with anchovies, capers, olives, and bell peppers.

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Pizza, Quiche, Tart, Pie

Pizza pescatore

Pizza made with mussels and squid.

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Seafish

Plaice with bretonne sauce

Bretonne sauce : garlic and onion reduction with white wine added with fresh tomato and reduced.

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Seafish

Plaice with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

Prefer a pairing with a wine aged 1 to 4 years old.

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Seafish

Plancha grilled sole

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Mushrooms, Vegetables, Pasta and Rice

Porcini mushroom risotto

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

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Cured Meats

Pork pâté

Served cold.

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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

Poule au pot

Chicken stuffed with vegetables (carrots, turnips, leeks, onions, cloves) cooked pot-au-feu style.

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Sauces

Poulette sauce

Poulette sauce : mushroom velouté with chopped parsley and lemon juice.

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Cold starters

Prawn cocktail

Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns flambéed with Cognac

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Shellfish and Seafood

Prawns in garlic butter

Garlic butter : butter with garlic.

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Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Shellfish and Seafood

Provençal Bay scallops

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

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Hot Starters

Provençal goat cheese puff pastry

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Seafish

Provençal hake

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

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Seafish

Provençal red sea bream

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

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Shellfish and Seafood

Provençal scallops

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

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Seafish

Provençal sea bream

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

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Mushrooms, Vegetables, Pasta and Rice

Provençal-style tomatoes

Parsleyed tomatoes with garlic, onions, and breadcrumbs.

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Seafish

Provençal-style tuna

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

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Eggs

Quail eggs with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Food and wine pairing

Saint-Véran

This drink pairs well with 466 dishes:

Pizza alla puttanesca

Pizza pescatore

Plaice with bretonne sauce

Plaice with meunière sauce

Plancha grilled sole

Porcini mushroom risotto

Pork pâté

Pot-au-feu

Poule au pot

Poulette sauce

Prawn cocktail

Prawns

Prawns flambéed with Cognac

Prawns in garlic butter

Prawns with mayonnaise

Provençal Bay scallops

Provençal goat cheese puff pastry

Provençal hake

Provençal red sea bream

Provençal scallops

Provençal sea bream

Provençal-style tomatoes

Provençal-style tuna

Quail eggs with green sauce