Meal and wine pairing

Sauces

Aioli sauce

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

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.

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

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

Desserts

Baked apples

Mushrooms, Vegetables, Pasta and Rice

Baked red bell pepper

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.

Sea fish

Basque-style tuna

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

Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

Shellfish and Seafood

Bay scallop skewers

Cooked meats

Bayonne ham

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.

Beef

Beef tongue

Salads

Beetroot and chickpea salad

Cold starters

Blintz with taramasalata

Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.

Beef

Bœuf à la mode en gelee

A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Shellfish and Seafood

Bordeaux style Bay scallop

Bordeaux : shallots, parsley and white wine.

Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac and a mirepoix with a tomato-based sauce and white wine.

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Sea fish

Bouillabaisse

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