Meal and wine pairing

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Cheeses

Blue cheese

Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, the guests serve themselves.

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

Cold starters

Cold meat platter

Cheeses

Ewe’s blue

United States. New York.
Blue-veined pasteurized ewe's milk cheese.
Ripening : 2 to 4 months.

Cooked meats

Grilled andouillette

Cooked meats

Jambon de pays

Salads

Lentil salad with diced bacon

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.

Offal and tripe

Tripous

Aveyron speciality.
Dish made with small strips of veal, usually rolled in sheep pansette (usually lamb) and tied with twine. Cooking in a veal stock with salt, pepper, white wine, carrot and tomato.