Serve at:
10-12. °C Cheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 25meals
Meal families
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealCheeses
Epoisses
France. Burgundy.
Soft-ripened raw cow's milk cheese with the rind dipped in Marc de Bourgogne.
Cheeses
Le Gruyère
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 5 months minimum.
Cheeses
Le Gruyère réserve
Switzerland.
Hard unpasteurized cow's whole milk cheese.
Ripening : 10 months minimum.
Shellfish and Seafood
Moules marinieres
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
> view the mealPork
Parsley ham
Ham sliced in cubes cooked in a broth with white Burgundy wine with mustard and wine vinegar, jelly with parsley coated and flavored (with onion, shallot, thyme, bay leaves, garlic...).
> view the mealShellfish and Seafood
Scallop carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealCold starters
Taramasalata
Greece. Turkey.
Specialty based on salted and cured roe (cod or mullet) added with olive oil and fresh cream and lemon.
In France, generally served with blinis.
Sea fish
Turbot in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
> view the mealWarm starters
Vol-au-vent
Vol-au-vent : hollow case for several people (diameter of at least 15 centimeters) of puff pastry with meat, sweetbreads, fish, crustaceans, snails, mushrooms mixed in a sauce (bisque, béchamel sauce with cream, Nantua sauce…).
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