Some great ideas
Food and wine pairing
Cured Meats
Jésus de Lyon
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.
Desserts and Sweet Courses
Pear upside-down cake with cinnamon ice cream
Sheep and Goats
Champvallon style Lamb chop
Champvallon : baked between two layers of potatoes with poultry broth.
Furred game
Saddle of hare cooked on the spit
Shellfish and Seafood
Sautéed bay scallops with spinach
101 Pairing, ideas for pairings and dishes
101Pairing references over 60,000 food and wine pairings to help you organize your menus and perfectly accompany your dishes.