It will be appreciated for an aperitif with the famous crème de cassis (kir) or other burgundy specialties like snails, jambon persillé. Also with fried fish, seafood or dry and salty goat cheeses.
Rice with fish, rice mixes, capon and pularda, quail and partridge, rabbit and hare, crustaceans, sausages, cured, Entrecote, Steak and sirloin, cured ham, shellfish, duck, white fish, fish with sauce and chicken in...