Meal and wine pairing

Sauces

Aioli sauce

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

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

Shellfish and Seafood

Baked oysters

Poultry

Basque-style chicken

Sea fish

Basque-style tuna

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

Shellfish and Seafood

Bay scallop in lemon butter sauce

Shellfish and Seafood

Bay scallop with butter

Beef

Beef carpaccio with Parmesan cheese

Carpaccio : very thin slices with a dash of lemon and olive oil.

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Shellfish and Seafood

Bordeaux style Bay scallop

Bordeaux : shallots, parsley and white wine.

Shellfish and Seafood

Bordeaux style scallops

Bordeaux : shallots, parsley and white wine.

Pork

Boudin blanc

Boudin blanc : white sausage made of white meat with milk instead of blood.

Sea fish

Bouillabaisse

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

Sea 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.

Sea fish

Braised sea bass with fennel

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Offal and tripe

Braised veal sweetbreads with Perigourdine sauce

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
Perigourdine sauce : Périgueux sauce (white wine reduction with a blond roux and diced black truffles) with onion, shallots and foie gras.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Poultry

Bresse capon with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Poultry

Bresse chicken with morels

Poultry

Capon with chestnuts

Condiments

Cardamom

Poultry

Chicken with Comté sauce

Comté sauce : grated Comté with white wine, fresh cream and shallots.