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Cheeses
Saint-Nectaire
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire laitier ».
Cheeses
Tête de moine Extra
Switzerland. Bernese Jura.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : over 6 months.
Desserts
Red berry bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
> view pairingsCheeses
Camembert au calvados
Camembert soaked for several hours in Calvados and then covered in breadcrumbs.
> view pairingsPizza, Quiche, Tart and Pie
Fougasse with Gruyère and bacon
Shortcrust filling with eggs and cream mixed with bacon.
> view pairingsSea fish
Provençal sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsDesserts
Bugnes lyonnaises
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Regional donut variety.
Freshwater fish
Artic char with cream sauce
Cream sauce : béchamel sauce with cream.
> view pairingsVeal
Braised veal grenadine
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Poultry
Guinea fowl in chartreuse with black truffle
Chartreuse : a dish cooked in a bain-marie, made of braised cabbage (or other vegetables) layered alternately with meat to create a contrast of colors.
Should be unmolded and served hot.
Main meals
Schiffala
France. Grand Est. Alsace.
Smoked pork shoulder with sour turnips.
Sea fish
Grilled red mullet with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairings