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Main meals
Cheese fondue
Switzerland.
Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).
Cold starters
Oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsCheeses
Salers
France. Auvergne-Rhône-Alpes. Cantal.
Raw cow's milk cheese with pressed uncooked paste.
Game animals
Venison fillet with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
> view pairingsVeal
Veal medallion with porcini mushrooms
Medallion : piece of meat (3 to 4 cm thick) sliced from the tenderloin, prepared in the style of a tournedos.
> view pairingsFreshwater fish
Pike fillets with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Roasted sea bass 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).
> view pairingsCheeses
Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.
Sea fish
Sea bass and salmon tartare with sorrel sauce
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Freshwater fish
Trout tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairings