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Cheeses
Persillé de Tignes
France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Tignes.
Blue cheese made from a blend of raw goat’s (80%) and cow’s (20%) milk cheese with pressed uncooked paste and natural rind.
Beef
Entrecote winegrower’s style
Vigneronne sauce : red wine reduction with shallots and butter.
> view pairingsDesserts
Poire Belle-Hélène
Poached pears in syrup, served with vanilla ice cream, melted chocolate, and crystallized violets.
> view pairingsCooked meats
Roasted andouille de Guéméné with apple compote and white wine sauce
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Served hot.
Main meals
Tartiflette with Mont d’or
Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.
> view pairingsPoultry
Roasted duck with red wine sauce
Red wine sauce : a rich sauce made with veal stock and red wine, blended with butter, shallots, bay leaf, pepper, and thyme.
> view pairingsCheeses
Saint-Honoré
Canada. Quebec.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.
Cheeses
Ardi-gasna
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Pressed and uncooked cheese made from raw sheep's milk whose rind is rubbed with a purée made from Espelette peppers.
Ripening : 3 to 12 months.
Poultry
Duck breast with cherry and sweet and sour sauce
Sweet and sour sauce : Tomato sauce with shallot, olive oil and bay leaf.
> view pairingsCheeses
Bear hill
United States. Vermont.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 7 to 8 months.
Cheeses
Trappe de Bricquebec
France. Normandy.
Pressed and uncooked cheese made from pasteurized cow's milk.
Cheeses
Parmigiano Reggiano vecchio
Italy. Emilia Romagna and Lombardy south.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 18 to 24 months.