Meal and wine pairing

Main meals

Aligot

Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).

Main meals

Aligot and grilled sausage

Main meals

Aligot and grilled Toulouse sausage

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Eggs

Baked egg

Beef

Beef daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Pork

Black pudding with apple and potatoes

Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

Cheeses

Brie

France. Brie.
Soft-ripened cow's milk cheese with white mould rind.

Cheeses

Brique du Forez

France. Rhône-Alpes. Loire. Forez.
Soft-ripened and bloomy rind cow's milk cheese.

Main meals

Burgundy style potée

Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.

Main meals

Champagne style potée

Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Cold starters

Chicken aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Cooked meats

Chicken liver pâté

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

Main meals

Fondue bourguignonne

Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)

Cheeses

Fourme d’Ambert

France. Auvergne.
Soft-ripened blue-veined cow's milk cheese, with a dry, mould rind.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Blue-veined cow's milk cheese.

Mushrooms, Vegetables, Pasta and Rice

French fries