Champagne blanc brut

Poultry

Bresse chicken with cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Poultry

Bresse fattened chicken with fresh cream

> view all pairings

Cheeses

Brie

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

> view all pairings

Cheeses

Brie de Nangis

France. Île-de-France. Seine-et-Marne. Brie.

Soft-ripened cow's milk cheese with a bloomy rind.

> view all pairings

Cheeses

Brie fermier

France. Île-de-France. Seine-et-Marne. Brie.

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

> view all pairings

Seafish

Brill with sorrel sauce

Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.

> view all pairings

Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Ripening : minimum 5 days for small formats, 8 days for others.

Pairing with a dominant Pinot noir grape.

> view all pairings

Cheeses

Brillat-Savarin with black truffle

> view all pairings

Desserts and Sweet Courses

Brioche

> view all pairings

Desserts and Sweet Courses

Brioche french toast with caramelized apples

> view all pairings

Shellfish and Seafood

Butter-seared scallops

> view all pairings

Offal and tripe

Calf’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

> view all pairings

Cheeses

Camembert

France. Normandy.

Soft-ripened cow's milk cheese with bloomy rind.

Serve with the young cheeses.

> view all pairings

Cheeses

Camembert affiné au cidre

Camembert soaked for fifteen days in Norman cider.

Prefer a pairing with a young wine with mineral notes.

> view all pairings

Desserts and Sweet Courses

Caramelized apple meringue tart

> view all pairings

Desserts and Sweet Courses

Caramelized apple tart

> view all pairings

Appetizers and Amuse-bouches

Carolines with ham

Puffs stuffed with bechamel and ham.

> view all pairings

Appetizers and Amuse-bouches

Casse-museau

France. Centre-Val de Loire. Cher. Indre. Berry.

Goat cheese log baked with butter and flour.

Served warm, not hot.

> view all pairings

Poultry

Casseroled guinea fowl

> view all pairings

Miscellaneous

Caviar

Prefer a pairing with a full-bodied white wine.

> view all pairings

Miscellaneous

Caviar and potatoes

> view all pairings

Appetizers and Amuse-bouches

Caviar canapé

> view all pairings

Miscellaneous

Caviar with creamy potatoes

> view all pairings

Main courses

Champagne style potée

Mixture of pork, cabbage and potatoes cooked in broth for several hours in a casserole dish.

Prefer a pairing with a lively wine.

> view all pairings

Food and wine pairing