Meal and wine pairing

Warm starters

Beaufort cheese soufflé

Served hot.

Warm starters

Cheese soufflé

Served hot.

Others

Chicken burger

Cold starters

Cold meat platter

Warm starters

Comté cheese soufflé

Served hot.

Cheeses

Extra aged Mimolette

France. Nord Pas de Calais. Semi-hard cow's milk cheese annatto colored.
Ripening : over 24 months.

Main meals

Galette saucisse

France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.

Warm starters

Gruyère cheese soufflé

Served hot.

Poultry

Ham and cheese pancake

Others

Jambon-beurre

France.
Ham sandwich with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

Others

Jambon-fromage

France.
Ham sandwich with half a fresh baguette cut lengthwise, with cheese and filled with slices of ham, often pickles.

Cheeses

Louis d’Or

Canada. Quebec.
Hard raw cow's milk cheese with a washed rind.
Ripening : 9 months.

Salads

Parisian salade

Salad with lettuce, button mushroom, cheese (generally diced of Comté or Emmental), Jambon de Paris (diced), hard-boiled egg, potato and tomato.
Seasoned with a vinaigrette with parsley and pickles.

Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw sheep's milk and mould on the rind.
Ripening : 2 to 3 weeks.

Pork

Pork tenderloin with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Main meals

Raclette

Melted cheese accompanied with sausage, potatoes and vegetables.

Desserts

Red wine poached pears

Pizza, Quiche, Tart and Pie

Regina pizza

Pizza with mushroom, ham, mozzarella and tomato sauce.

Cooked meats

Rillauds

Anjou speciality.
Pork belly with the rind browned and confit in fat.

Pork

Roast pork with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

Cooked meats

Roasted andouille from Guéméné with mashed potatoes

Andouille : pork sausage using the large intestine of the pig.
Served hot.

Sheep and Goats

Roasted leg of lamb and spring garnish

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Spring garnish : carrots, onions, turnips, peas…

Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

Cooked meats

Small chitterling sausage with Pont-Neuf potatoes

Sausage cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.