Meal and wine pairing

Beef

Beef tongue

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Appetizers

Bread with tomato

Toast rubbed with garlic and fresh tomatoes with thin slices of ham.

Main meals

Couscous

Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.

Cooked meats

Delicatessen

Sea fish

Fried smelts

Appetizers

Goat cheese and tomato toast

Main meals

Macaronade

France. Occitanie. Hérault. Sète.
Mix of meat or fish with pasta and tomato sauce.

Sauces

Montpellier butter

Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.

Main meals

Mutton couscous

Pair according to the hotness of the harissa spice.

Pork

Pork feet jelly

Pork

Pork feet terrine

Pork

Roast pork with sage

Sea fish

Sardinade

Whole, unfiletted sardines drizzled with a little olive oil with thyme or herbs cooked on a grill.

Appetizers

Seafood bites

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.

Mushrooms, Vegetables, Pasta and Rice

Stuffed piquillo peppers with cod

Mushrooms, Vegetables, Pasta and Rice

Stuffed piquillo peppers with meat

Appetizers

Tomato bruschetta

Toast rubbed with garlic, topped with olive oil, salt, tomato and basil.

Veal

Veal paupiettes

Veal

Veal shank with vegetables

Offal and tripe

Venetian calf’s liver

Venetian : cooked with sweet onions and deglazed with balsamic vinegar.