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Main meals
Aligot and grilled sausage
Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.
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Vacherin d’Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 3 weeks.
Beef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
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Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Cheeses
Vacherin des Bauges
France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.
Soft-ripened cow's milk cheese with a washed rind.
Offal and tripe
Veal kidney with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairingsBeef
Grilled beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
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Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Desserts
Peach pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Pont-l’Evêque
France. Normandy.
Soft-ripened cheese made from cow's milk with a white to orange washed rind and square shape.