Arbois Chardonnay

Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Cheeses

Ash covered goat cheese

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

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Cheeses

Ash ripened goat cheese log

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.

Prefer a regional pairing.

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Cheeses

Bamalou

France. Occitania. Ariège.

Raw cow's milk cheese with pressed uncooked paste.

Ripening : 3 months.

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Cheeses

Bay blue

United States. California.

Blue cheese made from pasteurized cow's milk.

Ripening : 3 months.

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Cold starters

Bay scallop paté

Served cold.

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Salads

Bay scallop salad with vinegar

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Shellfish and Seafood

Bay scallops in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.

In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Shellfish and Seafood

Bay scallops with butter

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Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.

Blue cheese made from raw cow's milk.

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Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

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Seafish

Bouillabaisse

Provençal fish stew.

The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

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Cheeses

Bresse bleu

France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.

Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.

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Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Poultry

Bresse fattened chicken with fresh cream

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Shellfish and Seafood

Butter-seared scallops

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Cheeses

Cave aged marisa

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk.

Ripening : 3 months.

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Cheeses

Chällerhocker

Switzerland. Saint-Gall.

Pressed and cooked cheese made from cow's milk with a washed rind

Ripening : 8 to 12 months.

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Cheeses

Chaource

France. Grand est. Aube.

Soft-ripened cheese made from whole cow’s milk with a bloomy rind.

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Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Main courses

Chicken waterzooi

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Veal

Classic blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.

Dish usually served with pasta, potatoes or rice, often completed with mushrooms.

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Poultry

Coq au vin blanc

France. Grand Est. Alsace.

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Food and wine pairing