Côte roannaise rouge

Appetizers and Amuse-bouches

American-style pigs in a blanket

Sausage wrapped in puff pastry.

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Offal and tripe

Amourettes fritters

Amourettes : fritters of animals testicules.

Prefer a pairing with a wine under 2 years old.

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Cured Meats

Andouille de Charlieu

France. Auvergne-Rhône-Alpes. Charlieu.

Pork sausage using mainly of pork heart and throat marinated in red wine with herbs and spices.

Served hot or cold.

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Cured Meats

Andouillette de Cambrai

Andouillette with veal calf's ruffle.

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Appetizers and Amuse-bouches

Arancini al ragù

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.

Served hot.

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Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Beef

Beef tenderloin with bone marrow

Prefer a pairing with a wine under 2 years old.

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Pork

Black pudding with apples and potatoes

Prefer a pairing with a young, fruity wine.

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Veal

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.

Prefer a pairing with a wine under 2 years old.

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Cheeses

Bleu de Laqueuille

France. Auvergne-Rhône-Alpes. Puy-de-Dôme.

Blue cheese made from pasteurized cow's milk.

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Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.

Blue cheese made from raw cow's milk.

Ripening : 70 days minimum.

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Cheeses

Brie

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

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

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Cured Meats

Caillette

France. Auvergne-Rhône-Alpes. Ardèche.

Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…

Served hot or cold.

Prefer a regional pairing.

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Cured Meats

Caillette with herbs

France. Auvergne-Rhône-Alpes. Ardèche.

Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…

Served hot or cold.

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Cheeses

Camembert

France. Normandy.

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

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Cheeses

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.

Pressed and uncooked cheese made from cow's milk.

Ripening : 4 months maximum.

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Mushrooms, Vegetables, Pasta and Rice

Cardoon with bone marrow

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

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Pork

Cheek and pigtail stew

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Cheeses

Chevrotin des Aravis

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Pressed and uncooked cheese made from raw goat’s milk with a natural rind.

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Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

Prefer a pairing with a wine under 2 years old.

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Poultry

Chicken with rice

Prefer a pairing with a wine under 2 years old.

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Poultry

Chicken with wine vinegar

Prefer a pairing with a wine under 2 years old.

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Cured Meats

Cold cut buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

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Food and wine pairing