Meal and wine pairing

Main meals

Aligot

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Main meals

Aligot and grilled sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Main meals

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Cooked meats

Andouille de Charlieu

France. Auvergne-Rhône-Alpes. Charlieu.
Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.
Served hot or cold.

Cooked meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (veal sweetbread), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Main meals

Auvergne style potée

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

Beef

Beef daube

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

Cheeses

Bijou

United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.

Pork

Black pudding with apples and potatoes

Consommé and Soup

Borscht

Ukraine.
Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.

Cheeses

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).
Soft-ripened cow's milk cheese with a bloomy rind.

Main meals

Burgundy style potée

Mixture of salted pork, vegetables and potatoes cooked in broth for several hours in a casserole dish.

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with bloomy rind.

Main meals

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

Cold starters

Chicken 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.

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

Main meals

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

Cheeses

Fourme d’Ambert

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Soft blue cheese made from cow's milk.
Ripening : 28 days minimum.

Cheeses

Fourme de Montbrison

France. Auvergne-Rhône-Alpes. Loire. Montbrison.
Soft blue cheese made from cow's milk.
Ripening : 1 to 3 months.

Mushrooms, Vegetables, Pasta and Rice

French fries

Sauces

Green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.