To marinate red meat: mix 100 ml white wine (or rosé), 45 ml (3 tablespoons) olive oil, 3 cloves of garlic cut into 4, 2 teaspoons dried oregano and 2 teaspoons thyme. Place the pieces of meat into a bowl with your marinade. Cover and refrigerate for several hours, turning the meat over from time to time.
To marinate white meat: mix 80 ml (1/3 cup) lemon juice, 2 teaspoons oregano, 1 teaspoon thyme, 3 crushed cloves of garlic, salt, and 1 laurel leaf. (For veal and pork, replace the oregano with sage). Place the pieces of meat into a bowl with the marinade. Cover and refrigerate for several hours, turning the meat over from time to time.
To marinate fish: mix half a lime's juice with 2 g Espelette (or chili) pepper powder, 1 pinch saffron, 10 cl virgin olive oil, 1 tablespoon thyme, 1 crushed clove of garlic, salt, 1 laurel leaf, 10 branches of fennel, and 1 tablespoon fennel seeds. Place the pieces of fish in an oven dish and add your marinade. Cover with plastic wrap and refrigerate 30 mn to 1 hour before baking.