Serve at:
08-10. °C Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.
Meal and wine pairing
Photo by Jeremy Atkinson - (CC BY 2.0)
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This wine is paired well with 93meals
Meal families
Cheeses
Arnéguy
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep's milk cheese.
Main meals
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.
Main meals
Bearn piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with Bayonne ham.
Beef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealShellfish and Seafood
Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
> view the mealShellfish and Seafood
Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view the mealSea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view the mealSea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Beef
Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
Cabecou
France. Midi-Pyrénées.
Soft-ripened unpasteurized goat's milk cheese with a mouldy rind.
Sheep and Goats
Champvallon style Lamb chop
Champvallon : Baked between two layers of potatoes with a chicken stock.
> view the mealCooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
> view the mealMain meals
Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Cold starters
Eggs with Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
> view the mealSea fish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.
> view the meal