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Cheeses
Le Gruyère bio classique
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 : 6 to 9 months.
Cheeses
Manchego fresco
Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 2 weeks minimum.
Sheep and Goats
Knuckle of lamb confit with rosemary honey
Knuckle of lamb : cut of meat located beneath the leg (gigot), surrounding the shinbone of the hind leg.
> view pairingsSea fish
Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
> view pairingsSea fish
Turbot with orange sauce
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
> view pairingsAppetizers
Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Cheeses
Orval
Belgium.
Pressed and uncooked cheese made from raw cow's milk with a washed rind.
Cheeses
Smoked Gubbeen
Ireland. Cork.
Oak smoked soft-ripened cheese made from pasteurized cow's milk with a washed rind then wrapped in black wax.
Desserts
Raspberry charlotte
Charlotte : dessert made with cookies, sponge cake, or bread surrounding a heart filled with compote, jam, cream, jelly or fruit puree.
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