Meal and wine pairing

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Appetizers

Arancini al ragù

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, stuffed with ragu (meat in tomato sauce) and peas./ Served hot.

Eggs

Baked egg

Sauces

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

Pork

Barbecued pork

Sea fish

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Pork

Black pudding with apple

Cold starters

Black radish and herb butter

Herb butter : softened butter mixed with chopped herbs (chives, parsley and tarragon), pepper and salt.

Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

Cooked meats

Brioche with pork rinds

France. Auvergne-Rhône-Alpes.
Savory brioche stuffed with pork scratchings (or duck, goose, chicken).

Offal and tripe

Calf’s liver a l’anglaise

English-style : with bacon.

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

Eggs

Chanterelle omelette

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Pork

Cheek and pigtail stew

Cold starters

Chicken 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.

Main meals

Chicken couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.

Poultry

Chicken cutlets Pozharsky

Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.

Poultry

Chicken en barbouille

En barbouille : chicken cooked with the blood to thicken the sauce.

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

Poultry

Cold fried chicken

Pork

Cold roast pork