A few examples of our regional specialities are; pork meats,
saucisson (a large sausage), cervelas a (large slightly spicy sausage), queue de cochon (pig
tail), petit salé (streaky bacon, more or less), pied de porc (pig trotter), jambonneau
(knuckle of ham), chapon au gros sel (capon in a salt crust), onglet à l'échalotte
(pork skirt with shallots), omelette aux oignons (onion omelette). I've left the French so you
know what you're ordering!
 The
10 crus are full bodied and well built, are a great partner to grilled beef, pot-au-feu
(beef stew), veal in sauce made with Beaujolais, poultry (poulet de Bresse à la crème,
Bresse chicken in cream), suckling lamb and simple riz de veau (calf's caul) dishes, as well
as Beaujolais "chevretons" (small goat cheeses), which round the region's appellations
off perfectly. In addition to this a coq-au-vin (chicken in wine) is delicious served with a
Juliénas, a Régnié or a Morgon.
"Classic"
Beaujolais are great to drink from the beginning to the end of a meal, they are the ideal
complement to the famous Beaujolais Goûtillon or snack: tripe, black pudding, andouillettes
(calves caul sausages, rather like haggis with more meat) and cervelas. Beaujolais Nouveaux
go with cardoons, beef marrow or sliced baked potatoes and onions with a crusty cheese top.
Beaujolais-Villages
are perfect restaurant wines. Their marriage with regional dishes such as; poulet de Bresse,
escargots de Bourgogne (snails), fromages de chèvre (goat cheeses) among others, is of
the happiest.
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