Serve at:
08-10. °C Consommé and Soup
Aigo boulido
France. Provence.
Soup with garlic and boiled sage leaves.
Meal and wine pairing
This wine is paired well with 40meals
Meal families
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Cold starters
Aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
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Banon
France. Alpes-de-Haute-Provence.
Soft-ripened goat's milk cheese with a white mould rind.
Shellfish and Seafood
Bay scallop with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view the mealDesserts
Chocolate and pear dome cake
Dark chocolate dome filled with chocolate mousse.
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Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Cold starters
Egg in aspic
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 the mealCold starters
Lobster in aspic
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 the mealSea fish
Monkfish with americaine sauce
Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.
> view the mealShellfish and Seafood
Moules mariniere pot
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view the mealShellfish and Seafood
Moules marinieres
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view the mealSheep and Goats
Mutton carbonade
Southern France speciality.
Stew with red wine, onions, garlic and meat scraps.