Meal and wine pairing

Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

Cheeses

Beaufort chalet d’alpage

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.

Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.

Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

Sauces

Beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

Sea fish

Brandade

Brandade : mixture of fish and olive oil.

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Pressed and uncooked cheese made from cow's milk.
Ripening : 4 months maximum.

Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

Cooked meats

Cold cuts

Shellfish and Seafood

Crayfish a la nage

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Desserts

Faisselle with smoked salmon

Cottage cheese with smoked salmon.

Main meals

Fondue bourguignonne

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

Sea fish

Fried whiting

Cheeses

Holey cow

United States. California.
Soft-ripened cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : at least 2 months.

Cheeses

Le Gruyère

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 6 to 9 months.

Cheeses

Le Gruyère bio réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.

Cheeses

Le Gruyère réserve

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes.
Ripening : 10 months minimum.

Cheeses

Louis d’Or

Canada. Quebec.
Pressed and cooked cheese made from raw cow's milk with a washed rind.
Ripening : 9 months.

Veal

Lucullus veal cutlet

Veal cutlet wrapped by bacon or ham and melted cheese.

Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

Sauces

Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Poultry

Pigeon with peas