Meal and wine pairing

Pizza, Quiche, Tart and Pie

Anchovy pizza

Cooked meats

Andouille de Jargeau

France. Centre-Val de Loire. Loiret. Jargeau.
Pork sausage using at least 60% pork meat and pork belly.
Served cold as first course.

Cooked meats

Andouillette of Troyes

Cooked meats

Andouillette sausage

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

Cooked meats

Andouillette sausage with fresh cream

Sausage cooked with butter and deglazed with cream.

Cooked meats

Andouillette sausage with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cheeses

Ardrahan

Ireland. Cork.
Semi-soft pasteurized cow's milk cheese with a washed orange rind.
Ripening : 4 weeks.

Cheeses

Ashy goat cheese

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Cheeses

Ashy goat cheese log

Soft-ripened pasteurized goat's milk cheese with a natural rind coated in culinary vegetable ash.

Salads

Avocado and salmon salad

Sea fish

Avocado with smoked salmon

Sea fish

Avruga caviar

Kipper ( smoked herring), coloured with squid ink, served like fish roe (caviar substitute).

Main meals

Basque piperade

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on green and red peppers, chilli pepper, onions and tomatoes, served with eggs, meat or fish.

Salads

Bay scallop salad

Salads

Bay scallop salad with vinegar

Shellfish and Seafood

Bay scallop skewers with citrus fruits

Shellfish and Seafood

Bay scallop tartar with citrus

Cheeses

Bergues

France. Nord. Pas de Calais.
Soft-ripened raw cow's milk cheese with a beer-washed rind.

Cheeses

Blarney Castle

Ireland. Cork. Semi-soft pasteurized cow's milk cheese with a natural rind.

Cheeses

Bleu d’Auvergne

France. Massif Central.
Pasteurized or raw cow's milk blue cheese.

Cheeses

Blue cheese

Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.

Sea fish

Breaded fish fillets

Sea fish

Brill with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Sea fish

Brill with sorrel sauce

Sorrel sauce: white wine sauce with sorrel, shallots, butter and court-bouillon.