Meal and wine pairing

Veal

Calf’s head with gribiche sauce

Gribiche sauce : Tartar sauce (mayonnaise with capers, chives, cucumbers and parsley) with chopped eggs.

Cooked meats

Delicatessen

Main meals

Fondue bourguignonne

Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)

Consommé and Soup

Gazpacho

Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) mixed with water or ice cubes, seasoned with garlic, oil, salt and vinegar.

Sauces

Gribiche sauce

Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.

Veal

Grilled veal chop

Poultry

Roast chicken with sweet spices

Sweet spices : cinnamon, cardamom, cloves, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor.

Cheeses

Saint-Florentin

France. Burgundy. Yonne.
Soft-ripened cow's milk cheese with a washed rind.

Appetizers

Seafood bites

Sauces

Tablier de sapeur with gribiche sauce

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Usually served with steamed potatoes.
Gribiche sauce : sauce tartare (mayonnaise with capers, chives, pickles, and chopped parsley) with chopped hard-boiled egg.