Beef
Estouffade of beef
Estouffade : cooked slowly with very little liquid in a closed container.
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Meal families
Sheep and Goats
Saddle of lamb provencale
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
Salads
Mesclun with black truffle
Mesclun : salad with a mixture of at least 5 varieties of shoots or leaves of chicory, oak lettuce, lamb's lettuce, dandelion, purslane, baby spinach, arugula, escarole, radicchio and aromatic plants.
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Florentins
Crispy biscuit made with a thin layer of chocolate covered with a mixture of almonds, crème fraîche, candied orange peel and honey.
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Figatellu
Fresh sausage composed mainly of meat and pork liver with garlic.
> view pairingsShellfish and Seafood
Crayfish a la nage in a beurre blanc sauce
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
Sheep and Goats
Spit-roasted leg of lamb
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Cheeses
Saint-Félicien
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Sea fish
Grilled sole with melted butter
Melted butter : melted butter with reduced lemon juice and possibly pepper or chili.
> view pairingsSheep and Goats
Mutton daube
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 pairingsMushrooms, Vegetables, Pasta and Rice
Fettucine Alfredo
Italy. United States.
Pasta dish consisting of long pasta mixed with butter and parmesan cheese.