Serve at:
10-12. °C Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Meal and wine pairing
Photo by Jeremy Atkinson - (CC BY 2.0)
https://www.flickr.com/photos/cloppy/5058624630/
This wine is paired well with 23meals
Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view the mealVeal
Calf’s head with gribiche sauce
Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.
> view the mealVeal
Calf’s head with ravigote sauce
Ravigote sauce : lightly acidic hot or cold sauce with velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
> view the mealSauces
Gribiche sauce
Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.
> view the mealSea fish
Grilled red mullet with tapenade
Tapenade: garlic, capers, anchovies, black olives, pepper and olive oil.
> view the mealCold starters
Italian style melon
Melon slices coat with Parma ham.
Match the saltiness of the ham according to the sweetness of the melon.
Salads
Nicoise salad
Raw vegetable salad with anchovy filets or tuna, boiled eggs and olive oil.
> view the mealMain meals
Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
> view the mealMushrooms, Vegetables, Pasta and Rice
Provencal eggplant
Eggplant with garlic, onion, parsley, tomato…
> view the mealSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Sheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Appetizers
Tomato bruschetta
Toast rubbed with garlic, topped with olive oil, salt, tomato and basil.
> view the meal