Meal and wine pairing

Cooked meats

Andouillette de Cambrai

Andouillette with veal ruffle.

Cheeses

Dauphin

France. Hauts-de-France. Aisne. Nord.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 2 to 4 months.

Poultry

Duck confit

Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

Mushrooms, Vegetables, Pasta and Rice

Endive and ham gratin

Mushrooms, Vegetables, Pasta and Rice

Endive gratin

Main meals

Fish waterzooi

Belgium.
Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

Pizza, Quiche, Tart and Pie

Flamiche with Maroilles cheese

Appetizers

Gougères with Maroilles

Gougères stuffed with Maroilles cheese.

Sheep and Goats

Grilled lamb

Sheep and Goats

Grilled lamb chops

Sheep and Goats

Grilled lamb fillet

Sheep and Goats

Grilled lamb noisette

Noisette : round-shaped piece of meat taken from the leg, loin, or rack.

Sheep and Goats

Grilled lamb skewers

Sheep and Goats

Grilled lamb with semolina

Sheep and Goats

Grilled leg of lamb

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.

Sheep and Goats

Grilled rack of lamb

Sheep and Goats

Grilled saddle of lamb

Saddle : unseparated loin (from rib to leg) from both sides of the animal.

Poultry

Guinea fowl with green olives

Main meals

Hochepot

France. Hauts-de-France.
Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

Sheep and Goats

Lamb chops on the barbecue

Cheeses

Maroilles

France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.

Appetizers

Maroilles fritters

Cheeses

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.