Desserts
Peach zabaione
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsDesserts
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsFreshwater fish
Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.
> view pairingsBeef
Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.
> view pairingsCooked meats
Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.
Main meals
Cassoulet made with Lauragais white beans, goose confit, knuckle or shoulder of pork, sausage and pork rind, carrot, leek, tomato and celery.
> view pairingsOffal and tripe
Madeira sauce : Demi-glace (brown stock reduced) with Madeira.
> view pairingsDesserts
Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.
> view pairingsPoultry
Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.
> view pairingsSea fish
Provencal : with sautéed tomato in olive oil with bread, garlic, onion and parsley.
> view pairingsSea fish
Darne : cross-section of one inch in thickness, including the backbone.
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