Meal and wine pairing

Appetizers

Accras cod

Slightly spicy cod fritters.
Serve warm or at apéritif as input.

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

Anchovies and olives

Appetizers

Anchovy butter

Softened butter mixed with mashed anchovies, garlic and sometimes herbs.

Appetizers

Anchovy butter canapé

Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.

Pizza, Quiche, Tart and Pie

Anchovy pizza

Sauces

Anchovy puree

Sauce made of garlic, anchovy, capers and olive oil.

Sauces

Anchovy toast

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

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

Veal

Axoa

Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

Pork

Barbecued pork

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.

Poultry

Basque-style chicken

Shellfish and Seafood

Bay scallop flambéed

Shellfish and Seafood

Bay scallop with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Cooked meats

Bayonne ham

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Beef

Beef tournedos with béarnaise sauce

Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Appetizers

Black olives in brine

Pork

Black pudding

Pork

Black pudding pan fried

Sea fish

Bouillabaisse

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