Rosé Brut Mousseux

Aïoli, Anchoïade, As an aperitif, Asian cooking, Beef carpaccio, Beef filet en croûte, Beef rib, Beef tenderloin, Belle- Hélène pears, Black olive stew, Blanquette of veal, Bouillabaisse, Carpaccio of scallops, Cheese with character, Cheeses, Chicken cutlet with pineapple, Chili con carne, Crayfish swimming, Duck breast, Duck breast and mashed potatoes with olive oil, Fish terrines, Foie gras, Fried calamari, Fritto misto, Fruit gratin, Game, Game in sauce, Gorgonzola, Greek salad, Grilled fish, Grilled meats, Grilled red meats, Grilled red mullet, Grilled red mullet fillets, Hard cheeses, Italian polpettes, King prawns grilled, Lamb mouse, Lamb tagine, Leg of lamb, Lemon meringue tart, Marinated mussels, Mediterranean cooking, Minced veal with mushrooms, Mixed salads, Osso Bucco, Oysters goat pie, Oysters gratin, Pan-fried scallops with leeks, Pasta with pistou, Peppers marinated in garlic, Pork filet mignon with citrus fruits, Poultry fricassee, Poultry fricassee with chanterelles, Quail with grapes, Rack of lamb roasted with thyme, Rack of mutton, Raspberry bavarois, Red mullet fillets and potatoes Provençal style, Risotto with porcini mushrooms, Risotto with white truffle, Root vegetables, Roquefort cheese, Salmon tartar, Seafood dish, Soft cheeses, Soft cheeses and bloomy rind, Stew, Strawberry cake, Tagine lamb with apricots, Thyme roasted chicken, Tortilla with chorizo and red peppers, Tortillas, Tournedos, Tuna tartar, Turkey with truffles, Veal shank in a casserole with spices, Veal tenders, Vegetable tian, White meats, White meats in sauce, Wild boar steak, Wild boar stew, Wild boar terrine, Zucchini flower