Coteaux champenois rouge

Cured Meats

Andouillette

Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.

Served hot.

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Cheeses

Ardrahan

Ireland. Cork.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored.

Ripening : 4 weeks.

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Cold starters

Aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Main courses

Auvergne style potée

Potée : mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.

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Salads

Beetroot salad with olive oil

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Mushrooms, Vegetables, Pasta and Rice

Beetroot tartare

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Desserts and Sweet Courses

Black fruit meringue tart

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Desserts and Sweet Courses

Black fruit pavlova

Pavlova : meringue topped with whipped cream and fresh fruit.

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Desserts and Sweet Courses

Black fruit tart

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Pork

Black pudding with mashed potatoes

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Pork

Black pudding with potatoes

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Desserts and Sweet Courses

Blackberry crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

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Desserts and Sweet Courses

Blackberry meringue cake

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Desserts and Sweet Courses

Blackberry meringue tart

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Desserts and Sweet Courses

Blackberry tart

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Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.

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

Ripening : 2 weeks to 2 months.

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Consommés, Broths and Soups

Borscht

Ukraine.

Beet-based soup with mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomatoes), and meat (beef, pork, or chicken).

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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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Cheeses

Brie fermier

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

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

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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.

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Main courses

Burgundy style potée

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

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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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Cheeses

Carré de l'Est

France. Grand Est. Meurthe-et-Moselle. Meuse. Moselle. Vosges.

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

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Main courses

Champagne style potée

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

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Food and wine pairing