Meal and wine pairing

Cheeses

Abondance

France. Haute-Savoie. Abondance.
Hard raw cow's milk cheese.

Cheeses

Bleu de Termignon

France. Auvergne-Rhône-Alpes. Savoie.
Blue unpasteurised cow's milk cheese.

Cheeses

Chevrotin

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Semi-soft raw goat’s milk cheese and mould on the rind.

Mushrooms, Vegetables, Pasta and Rice

Croziflette

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pasta gratin with fresh cream and reblochon.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Main meals

Gratin savoyard

Dish based on reblochon with potatoes, bacon and sometimes onion.

Shellfish and Seafood

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.
Dish with bouchot mussels and garlic, bouquet garni, Charentes butter, cream, shallots, egg yolks and Pineau des Charentes (or dry white wine of Charentes or Cognac).

Main meals

Raclette

Melted cheese accompanied with sausage, potatoes and vegetables.

Main meals

Sea tartiflette

Dish made with cream, potatoes, cheese, seafood and fishes.

Shellfish and Seafood

Steamed scallops with alga

Cheeses

Tarentaise cheese

United States. Vermont.
Semi-hard raw cow's milk cheese and a washed rind.
Ripening : 9 months minimum.

Main meals

Tartiflette

Dish made with cream, potatoes, cheese and bacon.

Main meals

Tartiflette with Mont d’or

Tartiflette : dish made with cream, potatoes, cheese and bacon.

Main meals

Vegetarian tartiflette

Dish made with cream, potatoes, cheese and sometimes mushrooms.