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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.
Beef
Entrecote with béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
> view pairingsDesserts
Black plum pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
> view pairingsCooked meats
Andouille
Pork sausage crafted from the complete pork belly, including both the stomach and intestines.
Served cold as first course.
Pork
Pork roast with Roquefort sauce
Roquefort sauce : Roquefort melted in milk with fresh cream.
> view pairingsCheeses
Brie de Nangis
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Cheeses
Calvander
United States. North Carolina.Pressed and cooked cheese made from cow's milk.
> view pairingsCheeses
Queso de Mahón-Menorca artesano curado
Spain. Balearic Islands. Minorca.
Pressed and uncooked cheese made from raw cow's milk, brown in color.
Ripening : 5 months minimum.
Consommé and Soup
Asparagus velouté
Velouté : soup enriched with fresh cream and egg yolk.
> view pairingsOffal and tripe
Veal kidney with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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