Meal and wine pairing

Cooked meats

Andouillette sausage

Pork sausage using the small intestine of the pig.
Served hot.

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Eggs

Baked egg

Cheeses

Bijou

United States. Vermont.
Soft-ripened pasteurized goat's milk cheese with a natural rind.
Ripening : 2 weeks.

Pork

Black pudding

Consommé and Soup

Borscht

Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).

Cooked meats

Charcuterie board

Assorted cold meats and sausages.

Beef

Cheeseburger

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.

Poultry

Chicken galantine

Mixture of meat and bacon sliced or chopped then boiled.

Cooked meats

Cold cuts plate

Assorted cold meats and sausages.

Mushrooms, Vegetables, Pasta and Rice

French fries

Sauces

Green sauce

Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.

Cooked meats

Grilled andouillette

Beef

Grilled beef tournedos

Tournedos: slice cut from the end portion of tenderloin.

Cold starters

Ham in aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Cheeses

Harbison

United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind wrapped in strips of spruce.

Cooked meats

Lorrain paté with garden salad

France. Lorraine. Baccarat.
Puff pastry with chopped pork and veal marinated in wine (white or red) with shallot, laurel, parsley and thyme.
Served hot.

Main meals

Lorraine style potée

Soup with slices of toasted bread and vegetables covered with pork.

Cheeses

Maasdam

Netherlands.
Semi-hard cow's pasteurized milk cheese wrapped in wax.
Ripening : 1 to 3 months.

Sauces

Maitre d’hotel butter

Softened butter mixed with shallot and parsley.

Eggs

Quail eggs with green sauce

Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.

Game birds

Quail with griottines

Griottines : cherries macerated in kirsch liqueur.

Rabbit

Rabbit galantine

Mixture of meat and bacon sliced or chopped then boiled.