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Cheeses
Le Gruyère bio réserve
Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.
Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.
Ripening : 10 months minimum.
Cooked meats
Grilled andouille
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
> view pairingsPoultry
Supreme of guinea-fowl
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsMain meals
Truffade
Type of pancake made from thinly sliced potatoes cooked in goose fat, mixed with fine strips of fresh tomme cheese until it forms a thick, sticky paste. Sometimes garnished with fresh parsley.
> view pairingsDesserts
Chestnut macarons
Macaron : cupcake made of two meringue-based biscuits with a cream or ganache filling in between.
> view pairingsDesserts
Imbrucciata
France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.
Beef
Beef tournedos with bone marrow
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
> view pairingsCheeses
Cancoillotte
France. Bourgogne-Franche-Comté. Lorraine.
Melted cheese made from skimmed cow's milk then curdled into processed cheese (heated with butter, water and salt)
Sea fish
Salmon a l’unilateral
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
> view pairingsPoultry
Chicken supreme with black truffle slices
Poultry supreme : all the white meat from the breast and wings of poultry.
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