Meal and wine pairing

Main meals

Aligot and grilled sausage

Main meals

Aligot and grilled Toulouse sausage

Cooked meats

Amiens duck pâté

Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.

Cooked meats

Andouillette of Troyes

Cooked meats

Andouillette sausage

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

Cooked meats

Andouillette sausage with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cooked meats

Andouillette sausage with shallots

Sausage cooked with white wine, butter and shallot.

Cheeses

Appenzeller Classic

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

Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

Eggs

Baked egg

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

Beef

Beef skewers

Poultry

Beer chicken

Chicken cooked in the oven with a cream and beer sauce.

Cheeses

Bent River

United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.

Cheeses

Bijou

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

Sauces

Black butter sauce

Black butter: butter cooked until it turns a dark color, reaction with an acid (capers, lemon juice, white wine vinegar).

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.

Cheeses

Bleu du Vercors-Sassenage

France. Rhône-Alpes. Dauphiné.
Blue-veined 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.

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream with mould on the rind.

Consommé and Soup

Borscht

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