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Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
Warm starters
Sautéed duck foie gras escalope with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
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Grand Chimay
Belgium. Thiérache.
Pressed cheese made from pasteurized cow’s milk with a washed rind.
Ripening : 3 weeks.
Sea fish
Salmon in parchment with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsBeef
Roasted beef tenderloin with porcini mushroom sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsSalads
Mesclun with black truffle
Mesclun : mixed salad composed of at least 5 varieties of shoots or leaves from chicory, oak leaf lettuce, lettuce, lamb's lettuce, dandelion, purslane, spinach shoots, arugula, escarole, radicchio or aromatic herbs.
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Chällerhocker
Switzerland. Saint-Gall.
Pressed and cooked cheese made from cow's milk with a washed rind
Ripening : 8 to 12 months.
Sheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
> view pairingsVeal
Veal grenadine with morel cream sauce
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Cheeses
Dante
United States. Wisconsin.
Soft-ripened cheese made from pasteurized sheep's milk with a bloomy rind.
Ripening : 6 months minimum.
Sea fish
Steamed John Dory with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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