Meal and wine pairing

Main meals

Auvergne style potée

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

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

Pork

Barbecued pork

Sauces

Béarnaise sauce

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

Beef

Braised beef with carrots

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Pork

Braised pork chop

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Pork

Braised pork shoulder

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Pork

Braised rouelle of pork with potatoes

Rouelle : a thick slice of meat cut from the hind leg.

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

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.

Main meals

Champagne style potée

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

Pork

Cheek and pigtail stew

Pork

Cold roast pork

Cooked meats

Delicatessen

Beef

Entrecote with béarnaise sauce

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

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Beef

Grilled entrecote cooked over vine shoots

Pork

Grilled ham

Pork

Grilled pig’s trotter with béarnaise sauce

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

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables covered with pork.

Eggs

Meurette sauce

Red wine sauce with bacon and onion compote.

Eggs

Oeufs en meurette

Poached eggs with red wine sauce, bacon and onion compote.

Main meals

Potée

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

Poultry

Roast chicken