Your favorite meals to pair with wines

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Meal families

Cooked meats

Cold cut and salad buffet

Buffet : all the dishes of the meal are served on a table, the guests serve themselves.

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Cooked meats

Hare a la royale pâté

A la royale : long cooked with red wine and Cognac and served boned.

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Cooked meats

Small chitterling sausage with mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Cooked meats

Sabodet

Baked sausage made from pig's head, tongue and fatty pork.
Served hot with potatoes or cabbage, beans, lentils.
Served cold, after cooking, with a green salad.

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Cooked meats

Andouillette sausage with fresh cream

Sausage cooked with butter and deglazed with cream.

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Cooked meats

Roasted andouille from Guéméné with apple compote and white wine sauce

Andouille : pork sausage using the large intestine of the pig.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.

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Cooked meats

Lorrain paté with garden salad

France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.

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Cooked meats

Small chitterling sausage with Pont-Neuf potatoes

Sausage cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Cooked meats

Grilled andouille sausage

Andouille : pork sausage using the large intestine of the pig.

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Cooked meats

France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.

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Cooked meats