Meal and wine pairing

Cold starters

Aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

Beef

Beef bourguignon with fresh pasta

Beef

Beef bourguignon with steamed potatoes

Beef

Beef daube with carrots

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream with mould on the rind.

Offal and tripe

Braised veal sweetbreads

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

Main meals

Carbonade flamande

Beef, horse or pork stew with onions cooked with dark beer.

Poultry

Chicken Marengo

Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.

Poultry

Chicken with eggplant

Poultry

Chicken with porcini

Poultry

Duck a l’orange

A l'orange: sauce with orange juice, duck liver and orange liqueur.

Poultry

Duck breast with roasted figs

Others

Frog legs persillade

Persillade : mixture of parsley and garlic chopped with breadcrumbs and/or olive oil.

Others

Frog legs with garlic butter

Garlic butter : butter with garlic.

Cooked meats

Game animal pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Cheeses

Gournay

France. Normandie. Seine-Maritime. Pays de Bray. Gournay-en-Bray.
Soft-ripened cow's milk cheese with mould on the rind.

Freshwater fish

Grilled eel with garlic and herbs

Sheep and Goats

Grilled lamb cutlets with herbs

Poultry

Guinea fowl with cabbage

Cooked meats

Hare pâté

Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.

Game animals

Haunch of venison with huntsman sauce

Haunch : leg.
Huntsman sauce : pepper sauce with blood from the meat, cream and red currant jelly.

Cheeses

L’Ami du Chambertin

France. Burgundy.
Soft-ripened pasteurized or raw cow's milk cheese with washed rind.