FISH AND SEAFOOD

Anchovies

Crab - especially white meat. Crab salad

Fish with dill

Salmon - served raw, cold, poached or foam. Also salmon tartare and smoked salmon

Sea bass - grilled with oil and lemon

Tuna - fresh or canned. Grilled tuna

Seafood platter

Prawns – such as grilled prawns, prawn cocktail, Chinese prawn toasts

VEGETABLE

Artichokes - raw, grilled or preserved in olive oil (boiled)

Asparagus - grilled or with vinegar rather than butter

Avocado

Eggplants - cooked lightly pureed (baba ganoush) or grilled rather than baked with tomatoes and cheese

Courgettes in most forms, especially lightly cooked, e.g. courgettes in the Greek style

Raw vegetables such as celery, cucumber and bell pepper. However, be careful that the accompanying sauce is not too strong

Olive oil - especially fresh

Olives, especially green olives and green tapenade

Pesto - and Pistou (Provence's equivalent)

Tomatoes, especially fresh tomatoes, as in tomato salads, fresh tomato sauce

Radish

MEAT

Carpaccio - beef or salmon

Chicken - cold or in salad

Lamb - roasted or grilled lamb, especially with herbs, cooked quickly

Moroccan food especially cooked salads, pastries, fish dishes and lighter tagines e.g. chicken and lemon

Parma ham - and similar air-cured hams, especially with fruit such as peaches and figs

Veal - served cold

Porchetta - pork roast with herbs, served warm or cold

Rabbit

SELL

Asian-Influenced Food – European foods with Asian influences. For example, authentic Thai food is too strong.

Brie cheese -

Couscous and bulgur salads - e.g. tabbouleh

Dim sum, steamed rather than fried, especially with seafood

Gazpacho

Goat cheese, especially younger or herbed cheese

Herbs – fresh rather than dry, especially basil, mint, rosemary, tarragon and thyme

Lebanese (and probably Greek and Turkish) mezze (appetizers)

Parmesan cookies

Pink peppercorns

Pasta - with light sauces, e.g. with fresh tomato, shrimps

Risotto - light versions of seafood and vegetables

Salads - especially Asian-style salads, avoiding strong dressings (so not with blue cheese, for example)

Spices - used with a light hand - especially coriander, cumin, saffron

Sushi

Strawberries - but not with meringue

Vietnamese spring rolls with herbs and mint

https://www.matchingfoodandwine.com/news/pairings/what-are-the-best-pairings-for-provence-ros/