Meal and wine pairing

Beef

Beef cheek in red wine

Mushrooms, Vegetables, Pasta and Rice

Black truffled potato cake

Veal

Braised veal flank

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

Sauces

Chasseur sauce

Made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Poultry

Chicken cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Beef

Flank steak with shallot

Beef

Flap steak with shallots

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Main meals

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

Main meals

Gratin dauphinois with black truffle

Dish based on scalloped potatoes, garlic and fresh cream.

Cheeses

Gruyère

France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.

Game animals

Jugged wild boar

Veal

Marengo veal sauteed

Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.

Cheeses

Morbier

France. Jura.
Semi-soft raw cow's milk cheese with a striking vein of ash through the middle and a washed rind.
Ripening : 45 days minimum.

Cheeses

Oka ashed

Canada. Quebec.
Semi-soft pasteurized cow's milk cheese with a striking vein of ash through the middle and a washed rind.

Pork

Pork curry

Rabbit

Rabbit cacciatore

Chasseur sauce : made from a brown stock, usually veal and sometimes beef, adding white wine and butter with chopped shallots, sliced mushrooms, crushed tomatoes and garnish with chopped parsley.

Game birds

Roast quails

Poultry

Roast young guinea fowl

Sheep and Goats

Seven-hour lamb

Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious

Sheep and Goats

Seven hour leg of lamb

Leg of lamb : piece of meat formed the saddle over the thigh.
One thigh is called Chump.
Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious

Sheep and Goats

Seven hour shoulder of lamb

Seven hour : Slow-cooking leg of lamb in wine with garlic and herbs until it is fall-off-the-bone tender and luscious

Main meals

Tartiflette

Dish made with cream, potatoes, cheese and bacon.

Cheeses

Tomme au marc

France. Auvergne-Rhône-Alpes. Savoie. Beaufortain, Bauges and Tarentaise.
Semi-hard cow's milk cheese covered with a thick layer of grape pomace.