Food and wine pairing ideas
Cooked meats
France. Auvergne-Rhône-Alpes. Ardèche.
Typical pâté made with pork meat, Swiss chard, spinach or salad, chopped herbs and wrapped in pig's caul fat. There may also be garlic, alcohol, spices, egg, chestnuts, walnuts…
Served cold or hot.
Desserts
France. Alsace.
Cake made with stale bread, seasonal fruit and milk slowly baked in a buttered pan.
Preferably served warm.
Game birds
Salmi : Reduction of game or poultry carcasses in a spicy wine sauce.
> view pairingsBeef
Pepper sauce: mirepoix (carrot, onion, celery) with butter, diced bacon, herbs (bay leaf, thyme), white wine, vinegar, with a veal or venison stock and black peppercorns.
> view pairingsSheep and Goats
Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Mushrooms, Vegetables, Pasta and Rice
Pasta cooked in a broth (herbs, chicken, …)
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