Meal and wine pairing

Cheeses

Bleu de Termignon

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

Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

Main meals

Cheese fondue

Switzerland.
Dish based hard cheeses (Beaufort, Comté, Swiss Gruyere, Vacherin Fribourg).

Shellfish and Seafood

Crab aumoniere

Crab meat cooked in filo pastry.

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.

Sea fish

Gravlax

Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.

Freshwater fish

Grilled pike-perch

Main meals

Mont d’or raclette

Raclette : melted cheese accompanied with sausage, potatoes and vegetables.

Cooked meats

Pâté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Appetizers

Radish and butter

Radishes served with salt and butter.

Main meals

Sea tartiflette

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

Appetizers

Seafood bites

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

Tofailles

France. Grand-est. Vosges.
Dish cooked in a pot over a low heat (1h30 to 2h) made with onions, potatoes, slices of bacon or lardons and white wine with or without leek.
Served with a green salad.

Main meals

Vegetarian tartiflette

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