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Cheeses
Beaufort
France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.
Mushrooms, Vegetables, Pasta and Rice
Spinach with a light white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsDesserts
Raspberry crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
> view pairingsPoultry
Chicken supreme with maitre d’hotel butter
Poultry supreme : all the white meat from the breast and wings of poultry.
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
Desserts
French king cake
Round brioche with candied fruit flavored with orange blossom.
> view pairingsCheeses
Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
Cheeses
Rove des garrigues
France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.
Sheep and Goats
Roasted rack of lamb with spring vegetables
Spring vegetables : vegetables harvested before reaching full maturity.
> view pairingsCooked meats
Lyon-style andouillette
Cooked andouillette with onions, deglazed cooking juices with vinegar.
Served hot.
Veal
Provençal veal tendron
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view pairingsSheep and Goats
Baron with garlic cream
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
Garlic cream : sauce made with cream and cooked garlic.