Meal and wine pairing

Beef

Beef bourguignon

Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.

Beef

Beef bourguignon with fresh pasta

Beef

Beef bourguignon with steamed potatoes

Main meals

Burgundy style potée

Mixture of salted meat or pork sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

Cheeses

Camembert

France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.

Main meals

Champagne style potée

Mixture of pork meat with cabbage and baked potatoes in broth cooked several hours in an earthenware pot.

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Pork

Cheek and pigtail stew

Others

Chicken burger

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.

Cold starters

Cold meat platter

Cooked meats

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.

Cooked meats

Delicatessen

Mushrooms, Vegetables, Pasta and Rice

Farcis

Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.

Main meals

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

Main meals

Fondue bourguignonne

Pieces of meat beef cooked in hot oil and accompanied by various sauces (ketchup, mayonnaise, bearnaise sauce, Tartar sauce, Worcestershire sauce, …)

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 ...).

Cheeses

Grana Padano oltre 16 mesi

Italy. Po River Valley.
Hard raw cow's milk cheese with natural rind.
Ripening : 16 to 20 months.

Poultry

Grilled chicken

Sheep and Goats

Grilled lamb chops with thyme

Pork

Ham with wine lees

France. Burgundy.
Ham that was left macerated in wine lees during three to five weeks.
Serve cold at apéritif or as input.

Cooked meats

Jambon de pays

Eggs

Meurette sauce

Red wine sauce with bacon and onion compote.