Food and wine pairing with Plats régionaux et nationaux

From starter to dessert, 1001 Dégustations recommends the best food-wine harmonies for you. In the category Plats régionaux et nationaux, here is a list of foods and wines that go best together:

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> 3 pepper Chicken tortillas > Baeckeoffe > Bearnais garbure (thick soup) > Boiled meat and cabbage > Caen-style tripe > Catalan-style tripe > Cheese fondu > Chicken waterzooi > Chili con carne > Corsican delicatessen meat > Couscous > Couscous with chicken > Goulash > Gratin Dauphinois > Home made cassoulet (sausage and bean hotpot) > Hotpot from Auvergne > Knuckle and sausages with lentils > Lamb kebabs > Lamb kebabs > Lyon andouilette (chitterling) > Marseille bouillabaisse (fish stew) > Meat cooked on a stone grill > Moroccan pigeon pie > Morteau sausage > Moussaka > Onion pizza > Osso Bucco alla Milanese > Paella > Pike quenelle with nantua sauce > Pizza > Pizza Bolognese > Pizza with ceps > Pot au feu beef and vegetable stew > Raclette > Sabodet > Sauerkraut > Savoy sausage with polenta > Spit-roasted lamb > Sushi > Tablier de sapeur (tripe dish from Lyon) > Tagine with prunes > Tagliatelle with bacon and cream > Tripoux