Côtes d’Auvergne rouge

Main courses

Aligot

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Prefer a pairing with a wine aged 1 to 3 years old.

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Main courses

Aligot and grilled sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Prefer a pairing with a wine aged 1 to 3 years old.

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Main courses

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

Prefer a pairing with a wine aged 1 to 3 years old.

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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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Cured Meats

Andouillette de Cambrai

Andouillette with veal calf's ruffle.

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Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 3 to 4 months.

Silver label printed in blue and red.

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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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Cold starters

Bacon cake

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Salads

Bacon salad

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Mushrooms, Vegetables, Pasta and Rice

Baked endive with ham

Prefer a pairing with a fruity and light wine.

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Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

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Hot Starters

Beaufort cheese soufflé

Served hot.

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Poultry

Beer chicken

Oven-baked chicken with a cream and beer sauce.

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Cheeses

Bijou

United States. Vermont.

Soft-ripened cheese made from pasteurized goat's milk with a natural rind.

Ripening : 2 weeks.

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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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Beef

Boeuf à la mode

Meat slowly cooked in a pot over low heat with white wine, carrots, onion, and broth flavored with herbes de Provence.

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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

Brique du Forez

France. Auvergne-Rhône-Alpes. Loire. (Forez).

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

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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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Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

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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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Food and wine pairing