Meal and wine pairing

Cheeses

Aiglon aux herbes

France. Grand Est. Vosges.
Pressed and uncooked cheese made from pasteurized sheep's milk aged with Provence herbs, black and white pepper, and bird’s eye chili.
Ripening : 4 months.

Cooked meats

Andouille de Guémené

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

Cooked meats

Andouille sausage

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

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.
Served hot.

Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Beef

Beef tournedos with green peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.

Beef

Beef tournedos with peppercorn sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Desserts

Black cherry clafoutis

Desserts

Cherry and cocoa clafoutis

Desserts

Cherry scones

United Kingdom. Scotland.
Small sweet cake or loaf made with oat, wheat, or barley flour and leavening.

Others

Chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

Desserts

Clafoutis

France. Nouvelle-Aquitaine. Limousin.
Cake made with whole black cherries (guignes), topped with a batter similar to flan custard.

Main meals

Couscous

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.

Cooked meats

Dry sausage with black pepper

Game animals

Hare à la royale

A la royale : slow-cooked with red wine and Cognac and completely deboned.

Game animals

Jugged hare a la royale

Civet cooked in red wine sauce with garlic and shallots, then thickened with blood.

Mushrooms, Vegetables, Pasta and Rice

Macaroni gratin

Mushrooms, Vegetables, Pasta and Rice

Meat lasagna

Pizza, Quiche, Tart and Pie

Meat pie

Freshwater fish

Pike-perch fillets

Pork

Pork roast in milk

Poultry

Roasted poultry with gravy

Gravy : sauce made from natural cooking juices, thickened with wheat flour or cornstarch, seasoned with pepper, salt, and crème fraîche (for seafood and fish) or red wine (for meat).

Offal and tripe

Sautéed calf’s liver

Beef

Steak au poivre

Beef flambéed with Cognac and served with a pepper sauce flavored with white wine, Marsala, or Port, and optionally accompanied by mustard.