Meal and wine pairing

Sheep and Goats

Abbacchio cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

Cheeses

Aged sheep cheese

Cooked meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Cider sauce : cider, butter, crème fraîche, shallot, and white wine.
Served hot.

Cooked meats

Andouille sausage

Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.

Pizza, Quiche, Tart and Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Cheeses

Ardrahan

Ireland. Cork.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored.
Ripening : 4 weeks.

Cold starters

Aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

Cheeses

Bamalou

France. Occitania. Ariège.
Raw cow's milk cheese with pressed uncooked paste.
Ripening : 3 months.

Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.

Cheeses

Basque sheep’s milk cheese

Poultry

Basque-style chicken

Beef

Beef bourguignon

Slow-cooked beef in red wine in a covered pot, with mushrooms, pearl onions, and bacon.
Served with boiled potatoes or pasta.

Beef

Beef bourguignon with fresh pasta

Beef

Beef bourguignon with steamed potatoes

Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

Beef

Beef Stroganov

Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).

Beef

Beef tenderloin en croûte

Beef

Beef tenderloin with black truffles en croûte

Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

Beef

Beef tournedos with bone marrow

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Salads

Beetroot salad with olive oil

Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.