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.

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Warm starters

Asparagus puff pastry

Main meals

Baeckeoffe

France. Grand Est. Alsace.
Dish made with potatoes, meats, and mixed vegetables, slowly cooked with spices and white wine.

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue cheese made from pasteurized cow's milk.

Cheeses

Cantal jeune

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

Cheeses

Chevrotin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft-ripened goat's milk cheese with a washed rind.

Cheeses

Crottin de Chavignol

France. Centre-Val de Loire. Cher. Sancerre.
Soft-ripened cheese made from raw goat's milk with a bloomy rind.

Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked over a pine needle fire.
Generally eaten with bread and butter.

Freshwater fish

Fried freshwater fish

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

Shellfish and Seafood

Oysters

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron, Rouergue.
Pâté made with wheat or rye flour, containing Swiss chard, spinach, eggs, milk, bacon or sausage meat, and prunes, baked in a casserole or terrine.
Dish usually served with a salad.
Served cold.

Sea fish

Roasted sea bass with green asparagus

Sea fish

Salmon in parchment with beurre blanc sauce

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

Sea fish

Salmon with beurre blanc sauce

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

Appetizers

Seafood bites

Shellfish and Seafood

Seafood salpicon

Salpicon : hot or cold preparation of ingredients cut into small dice and bound with a cream or a sauce.

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.

Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 4 months minimum.

Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 75 days minimum.

Main meals

Truffade

Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.