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Cheeses
Rush Creek Reserve
United States. Wisconsin.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 2 months.
Mushrooms, Vegetables, Pasta and Rice
White truffle risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Fromage de Herve
Belgium. Limburger.
Pasteurized Soft-ripened cow's milk cheese with a washed rind.
Poultry
Duck foie gras with black truffle sauce
Black truffle sauce : crème fraîche and veal stock to which diced black truffles and shallots are added.
Served hot.
Cheeses
Vacherin fribourgeois Rustic
Switzerland. Fribourg.
Pressed and uncooked cheese made from cow's milk.
Ripening : 12 weeks minimum to 20-25 weeks.
Appetizers
Fish fritters with tartare sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
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Pigeon salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Veal grenadine with porcini mushrooms and potatoes
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
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Rillettes de Tours
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Cold cut made from shredded pork meat, slowly cooked over low heat in fat and seasoned with salt, pepper, spices, and Vouvray wine.
Desserts
Rose des sables with chocolate milk
Rose des sables : cornflakes covered in chocolate.
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Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Tomme de Savoie
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Pressed and uncooked cheese made from cow's milk with a grey washed rind.
Ripening : 70 days minimum.