Meal and wine pairing

Mushrooms, Vegetables, Pasta and Rice

Avocado

Salads

Bay scallop salad

Warm starters

Beaufort cheese soufflé

Served hot.

Appetizers

Chorizo and Comté toast

Warm starters

Comté cheese soufflé

Served hot.

Shellfish and Seafood

Crayfish ring

Ring : arranged in a circle.

Salads

Crayfish salad

Shellfish and Seafood

Crayfish tails

Salads

Crayfish tails salad

Cheeses

Dancing fern

United States. Tennessee.
Soft-ripened raw cow's milk cheese.
Ripening : 2 months.

Main meals

Fondue savoyarde

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.
Traditional Savoie cheese fondue (Beaufort, Comté, Emmenthal, Gruyère, Tomme de Savoie) where small cubes of bread are dipped.

Cheeses

Good Thunder

United States. Minnesota.
Soft-ripened cow's milk cheese with a washed rind with beer (Brown ale).

Others

Grilled cheese

Grilled slices of cheese between slices of bread, with butter.

Cheeses

Mont d’or

France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.

Shellfish and Seafood

Mussels steamed with cider and bacon

Sauces

Nantua sauce

Fish velouté with tomato soup and crayfish butter.

Cheeses

Off Kilter

United States. Washington.
Soft-ripened cow's milk cheese with a washed rind with beer (Scotch ale).

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Carbonara : pasta dish from Lazio with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), black pepper and optionally cream.

Cooked meats

Pâté en croûte

Terrine of different meats wrapped in jelly and baked in a pie crust.
Served cold.

Consommé and Soup

Pauchouse

France. Bourgogne-Franche-Comté.
Speciality made with fresh-water fish pieces (pike, perch, pike-perch) and fatty fish (eel, carp, salmon, tench, trout) cooked with white wine sauce and accompanied by croutons, bacon and potatoes.

Cold starters

Pike mousseline with crawfish sauce

Mousseline : light culinary preparation to which whipped cream is added.

Freshwater fish

Pike quenelles with Mornay sauce

Mornay sauce : béchamel sauce with grated cheese.

Sauces

Poulette sauce

Velouté sauce with mushroom stock finished with chopped parsley and lemon juice.

Warm starters

Quenelles with Nantua sauce

Nantua sauce: fish velouté with tomato soup and crayfish butter.