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Cheeses
Appenzeller Classic
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 3 to 4 months.
Silver label printed in blue and red.
Cured Meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Poultry
Duck breast Rossini
Rossini : piece of meat, cut into medallion (several centimeters thick) on a slice of bread golden-browned in butter, topped with a slice of seared foie gras and covered with three truffle slices. The sauce is prepared with the cooking juices deglazed with Madeira and added grated black truffle.
Cheeses
Arôme de Lyon
France. Auvergne-Rhône-Alpes. Rhone.
Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.
Furred game
Roasted venison with huntsman sauce
Huntsman sauce : poivrade sauce thickened with cream, blood, and redcurrant jelly.
Seafish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Imokilly Regato
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind.
Matured : 9-12 months.