Meal and wine pairing

Cheeses

Acapella

United States. California.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Sauces

Aioli sauce

Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Appetizers

American-style pigs in a blanket

Sausage wrapped in puff pastry.

Cooked meats

Andouillette of Troyes

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Appetizers

Antipasti

« before the meal »

Appetizers

Aperitif

Appetizers

Arancini

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

Cold starters

Avocado stuffed with shrimp

Cheeses

Bamalou

France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Sauces

Beurre blanc sauce

Reduction of shallots with white wine and vinegar blended with a whipped butter.

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

Sea 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.

Cheeses

Bouyguette

France. Occitania. Tarn.
Soft-ripened raw goat's milk cheese with natural rind adorned with a sprig of rosemary.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Appetizers

Breadsticks

Sticks of crisp and dry bread.