Serve at:
10-12. °C Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 152meals
Meal families
Appetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
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Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealMushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view the mealSea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view the mealShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
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Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view the mealSea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view the mealSea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Shellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view the mealAppetizers
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.