Meal and wine pairing

Cooked meats

Andouillette of Troyes

Cooked meats

Andouillette sausage

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

Main meals

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Pork

Black pudding

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

Bleu du Vercors-Sassenage

France. Rhône-Alpes. Dauphiné.
Blue-veined cow's milk cheese.

Sea fish

Bordeaux style lamprey

France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.

Main meals

Burgundy style potée

Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Main meals

Champagne style potée

Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.

Pork

Cheek and pigtail stew

Poultry

Chicken blanquette

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.

Poultry

Chicken galantine

Mixture of meat and bacon sliced or chopped then boiled.

Poultry

Guinea fowl with cabbage

Sauces

Herb butter

Softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

Cooked meats

Jambon de pays

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables covered with pork.

Sea fish

Monkfish in red wine sauce

Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.

Cheeses

Mothais sur feuille

France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened raw goat's milk cheese with natural rind.

Beef

Oxtail with lentils

Offal and tripe

Pan fried calf’s liver

Pork

Pork filet mignon with apple

Main meals

Potée

Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Cooked meats

Small chitterling sausage with white wine

Sausage cooked with white wine and deglazed with cream.

Fruits

Strawberry