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Meal families
Salads
Frisée salad with lardons and poached eggs
Frisée salad with bacon, a poached egg, and vinaigrette.
> view pairingsSea fish
Tuna carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsCheeses
Vézelay
France. Bourgogne-Franche-Comté. Yonne. Vézelay.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.
Ripening : 7 to 11 days.
Poultry
Chicken with ivory sauce
Ivory sauce : supreme sauce (chicken velouté with cream) and meat glaze.
> view pairingsCheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Beef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsCheeses
Pavin
France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Ripening : 4 weeks.
Consommé and Soup
Vichyssoise
Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.
Main meals
Fish with meurette sauce
Meurette sauce : based on red wine with bacon and onion compote.
> view pairingsCheeses
Sofia
United States. Indiana.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind coated in edible vegetable ash, and containing two additional layers of ash cutting the cheese.
Ripening : 1 week.
Beef
Roasted rib steak with hot andalouse sauce
Rib steak : rib of beef with bone attached.
Hot andalouse sauce : tomato velouté with garlic, parsley, and sweet pepper.