Sheep and Goats
Provencal 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 pairingsSheep and Goats
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 pairingsBeef
Pomme paillasson : pancake of grated and fried potatoes.
Peppercorn sauce : melted butter with shallots drizzled with Cognac, added with crushed pepper, reduced veal stock and cream.
Desserts
Macaron : cupcake made with two meringue cookies and a cream or ganache between them.
> view pairingsCooked meats
Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.
Cheeses
France. Auvergne-Rhône-Alpes. Savoie. Bauges Mountains.
Semi-hard cow's milk cheese with grey mould rind.
Warm starters
France. Lorraine.
Individual puff pastry garnish with veal sweetbreads.
Cold starters
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
> view pairingsCheeses
France. Provence. Sisteron.
Soft-ripened unpasteurised goat milk cheese flavored with mashed black olives and decorated with an olive and two savory leaves.
Desserts
France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red praline.
Sheep and Goats
Milk-fed lamb : lamb of 4–6 weeks old and weighing 5.5 to 8 kg.
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