Meal and wine pairing

Main meals

Aligot

Aligot : mashed potatoes mixed with butter, cream, crushed garlic, and melted cheese (Tome fraîche de l’Aubrac).

Pizza, Quiche, Tart and Pie

Aligot tart

Tart with aligot and ham.

Warm starters

Asparagus in puff pastry

Main meals

Baeckeoffe

France. Alsace.
Dish of potatoes, meat and vegetables cooked with spices and white wine.

Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.
Blue-veined pasteurized cow's milk cheese.

Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.

Cheeses

Chevrotin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Soft goat's milk cheese with a washed rind.

Cheeses

Crottin de Chavignol

France. Loire Valley. Chavignol near Sancerre.
Soft-ripened raw goat's milk cheese and mould on the rind.

Shellfish and Seafood

Eclade

France. Nouvelle-Aquitaine. Charente-Maritime.
Mussels cooked in a pine thorn fire.
Generally eaten with bread and butter.

Sauces

Gribiche sauce

Salsa tártara (mayonesa con alcaparras, cebollino, pepino y perejil) con huevos troceados.

Shellfish and Seafood

Oysters

Pizza, Quiche, Tart and Pie

Pounti

France. Occitania. Aveyron. Rouergue.
Pâté made from wheat or rye flour with chard, eggs, milk, bacon or sausage meat and prunes cooked in a casserole or terrine.
Generally eaten with a salad.
Served cold.

Sea fish

Roasted sea bass with green asparagus

Sea fish

Salmon in parchment in a beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Sea fish

Salmon with beurre blanc sauce

Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.

Appetizers

Seafood bites

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves and boiled or steamed.
Generally eaten hot.

Main meals

Truffade

Sort of pancake made with thinly sliced potatoes cooked in goose fat and mixed with thin strips of tome fraiche until it sticks in a sort of thick pastry, sometimes decorated with fresh parsley.

Consommé and Soup

Vichyssoise

Soup made of puréed potato, leeks, onions, cream, and chicken stock.
Served hot or cold.