Meal and wine pairing

Sauces

Americaine sauce

Lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Cheeses

Appenzeller Classic

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

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

Cheeses

Ashbrook

United States. Vermont.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 3 months.

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.

Pizza, Quiche, Tart and Pie

Asparagus flan

Eggs

Aumale scrambled eggs

Scrambled eggs, mixed with butter or cream, with tomato puree and veal kidney diced and sautéed with Madeira.

Sauces

Aurora sauce

Cream sauce coloured with tomato sauce.

Cheeses

Bamalou

France. Pyrenees. Ariège.
Soft-ripened raw cow's milk cheese.
Ripening : 3 months.

Cheeses

Bay blue

United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.

Salads

Bay scallop salad with vinegar

Cold starters

Bay scallop terrine

Shellfish and Seafood

Bay scallop with americaine sauce

Américaine Sauce : lobster coral mixed with chopped onions, cream, eggs, white wine, brandy, salt, cayenne pepper and softened butter.

Shellfish and Seafood

Bay scallop with butter

Cheeses

Beaufort

France. Savoie.
Hard, unpasteurised cow's milk cheese.

Main meals

Beaufort and Comté fondue

Cheeses

Beaufort chalet d’alpage

France. Savoie.
Type of Beaufort produced from June 1 to October 31.

Cheeses

Beaufort fruity

France. Savoie.
Firm, unpasteurised cow's milk cheese.
Ripening : 6 months minimum.

Consommé and Soup

Beaufort gratin soup

Cheeses

Beaufort old

France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.

Cheeses

Beaufort with nuts

Eggs

Black truffle omelette

Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.