Meal and wine pairing

Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened raw cow's milk cheese with mould on the rind ripened in grape pomace.

Cooked meats

Brioche sausage roll

Cold starters

Cold meat platter

Poultry

Ham and cheese pancake

Main meals

Hochepot

France. Hauts-de-France.
Stew with oxtail, shoulder of mutton, salt pork and vegetables.

Others

Jambon-fromage

France.
Ham sandwich with half a fresh baguette cut lengthwise, with cheese and filled with slices of ham, often pickles.

Cooked meats

Jésus de Lyon

Cooked meats

Lyon sausage

Salads

Lyonnaise salad

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Salad made with bacon, poached egg, toasted bread and salad (curly or dandelion) with a vinaigrette dressing (walnut oil and wine vinegar).

Eggs

Oeufs en meurette

Poached eggs with red wine sauce, bacon and onion compote.

Main meals

Raclette

Melted cheese accompanied with sausage, potatoes and vegetables.

Desserts

Red wine fruit soup

Cooked meats

Rosette de Lyon

Cooked meats

Salami

Others

Snails Burgundy style

Snails with garlic ans parsley butter (butter, garlic and parsley mixed).

Others

Snails Burgundy style cassolette

Cassolette : individual container for presenting a dish.
Snails with garlic ans parsley butter (butter, garlic and parsley mixed).

Main meals

Tablier de sapeur

France. Auvergne-Rhône-Alpes. Rhone. Lyon.
Gras-double (tripe cooked with onions) cooked in broth and marinated in white wine before being cut into a triangle and then breaded and fried.
Usually served with steamed potatoes and mayonnaise, gribiche sauce or tartar sauce.

Cheeses

Tomme de montagne

France. Auvergne-Rhône-Alpes. Loire. Puy de Dôme.
Semi-soft cow's milk cheese.