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Meal families
Sheep and Goats
Lamb navarin with spring vegetables
Navarin : stew.
Spring vegetables : vegetables harvested before reaching full maturity.
Veal
Fricandeau of veal with sorrel sauce
Fricandeau : thin slice of veal larded and braised or pan-fried.
Sorrel sauce : a white wine sauce with sorrel, shallots, butter, cream, and fish stock.
Warm starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsSheep and Goats
Lamb fricassee with herbs
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
> view pairingsSheep and Goats
Braised lamb chops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
> view pairingsCheeses
Vermont Herdsman
United States. Vermont.
Pressed and uncooked cheese made from raw whole cow's milk with a straw-colored washed rind.
Ripening : 12 months minimum.
Desserts
Pear bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Tête de moine Fermière
Switzerland. Bernese Jura.
Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.
Ripening : 100 days minimum.
Cheeses
Saint-Florentin
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a washed rind.
Main meals
Fondue fribourgeoise
Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).
> view pairingsDesserts
Strawberry pastilla
Phyllo pastry sheets coated with honey, almonds and pistachios, topped with custard or pastry cream, garnished with strawberries and powdered sugar.
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