Meal and wine pairing

Others

Barbecue

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

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 tongue

Pork

Black pudding with mashed potatoes

Pork

Black pudding with potatoes

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

Boerenkaas

Netherlands.
Semi-soft raw whole cow’s milk cheese.

Cheeses

Bondard

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

Sheep and Goats

Braised lamb chops with rosemary

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

Poultry

Braised pigeon with cabbage

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).

Cheeses

Cantal affiné

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

Cheeses

Cantal jeune

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

Cheeses

Carré de l’Est

France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.

Main meals

Cassoulet

Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

Mushrooms, Vegetables, Pasta and Rice

Chanterelle

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Sauces

Chasseur sauce

Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Appetizers

Cheese breadsticks

Sticks of crisp and dry bread.

Poultry

Chicken cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.

Poultry

Chicken in salt crust