Serve at:
12-14. °C Cooked meats
Amiens duck pâté
Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.
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Photo by Yevgeniy Shpika - (CC BY 2.0)
https://www.flickr.com/photos/johndegree/5071713898/
This wine is paired well with 45meals
Meal families
Cooked meats
Caillette
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.
Cooked meats
Caillette with herbs
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.
Cheeses
Cantal jeune
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Country style terrine
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.
Main meals
Galette saucisse
France. Brittany.
Grilled pork sausage wrapped in a cold buckwheat galette.
Main meals
Hochepot
France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.
Cooked meats
Lomo embuchado
Spain.
Lomo : sausage of pork loin marinated and refined several months.
Eaten raw and cut into very thin slices.