Saumur-Champigny

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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Cheeses

Carré frais

France. Bourgogne-Franche-Comté. Normandy. Seine-Maritime.

Fresh cheese made from pasteurized cow’s milk.

Prefer a regional pairing.

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Main courses

Cassoulet

Prefer a pairing with a wine of at least 5 years old.

Don't hesitate to decant the wine.

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Mushrooms, Vegetables, Pasta and Rice

Celery root puree

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Cold starters

Cervelat with potato salad

Prefer a pairing with a wine from gravels soil.

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Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.

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

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Sheep and Goats

Champvallon style Lamb chop

Champvallon : baked between two layers of potatoes with poultry broth.

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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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Cured Meats

Charcuterie board

Assortment of cold meats and charcuterie.

Prefer a pairing with a wine aged 2 to 8 years old.

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Sauces

Chasseur sauce

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Beef

Chateaubriand

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut.

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Beef

Chateaubriand Vert-pré

Chateaubriand : cut of meat in the tenderloin filet with a thickness of 4 to 8 cm cut..

Vert-pré : maitre d'hotel butter accompanied by watercress.

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Cheeses

Chavroux

Fresh cheese made from pasteurized goat’s milk.

Prefer a regional pairing.

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Pork

Cheek and pigtail stew

Prefer a pairing with a young and fruity wine with tannins.

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Fruits

Cherry

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Cold starters

Chicken 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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Poultry

Chicken cacciatore

Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.

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Poultry