Serve at:
10-12. °C Cheeses
Bleu de Bresse
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Blue-veined cow's milk cheese.
Meal and wine pairing
Photo by jenny downing - (CC BY 2.0)
https://www.flickr.com/photos/jenny-pics/14527761925/
This wine is paired well with 37meals
Meal families
Cheeses
Bleu de Gex
France. Bourgogne-Franche-Comté. Haut-Jura.
Blue unpasteurised cow's milk cheese.
Cheeses
Blue cheese
Sheep's, goat's and/or cow's milk cheeses with mold in the cheese in colors between blue and grey-green.
> view the mealSea fish
Citrus salmon gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view the mealSea fish
Cod with mousseline sauce
Mousseline sauce : hollandaise sauce with whipped cream.
> view the mealSauces
Financiere sauce
Financiere sauce : Demi-glace (reduced sauce made from a brown stock, usually veal and sometimes beef) with the addition of Madeira and truffle essence.
> view the mealConsommé and Soup
Fish a la nage with saffron
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
> view the mealVeal
Lucullus veal escalope
Two veal escalopes around bacon or ham and melted cheese.
> view the mealConsommé and Soup
Pauchouse
France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.
Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, butter, cream and egg cooked until golden brown.
> view the meal