Meal and wine pairing

Cooked meats

Andouillette sausage with shallots

Sausage cooked with white wine, butter and shallot.

Appetizers

Arancini al burro

Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with diced ham and mozzarella./ Served hot.

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.

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.

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.

Beef

Bœuf à la mode en gelee

A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

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.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Appetizers

Cheese bites

Warm starters

Cheese puff pastry

Warm starters

Cheese soufflé

Served hot.

Appetizers

Cheese straw

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.

Cooked meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, the guests serve themselves.

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

Poultry

Cold fried chicken

Cold starters

Cold meat platter

Main meals

Cold piperade

Cooked meats

Delicatessen

Cold starters

Egg in 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.

Salads

French beans with vinaigrette

Consommé and Soup

Garbure

France. Gascony.
Cabbage Soup with vegetables (beans, potatoes, turnips, large peas, onion, garlic, carrot, turnip …) and piece of confit meat (duck, pork, goose giblets, pork shank, ham, sausage ...).

Mushrooms, Vegetables, Pasta and Rice

Gnocchi

Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.

Appetizers

Gougères

France. Burgundy.
Speciality, small pastry puffs with cheese.