Saint-Véran

Cheeses

Epoisses

France. Bourgogne-Franche-Comté.

Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.

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Cold starters

Faisselle with smoked salmon

Cottage cheese with smoked salmon.

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Mushrooms, Vegetables, Pasta and Rice

Farçon

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie.

Sweet and savory dish made with potatoes and dried fruits (prunes, raisins) slowly cooked in a bain-marie in a closed mold lined with strips of bacon.

Dish usually served with a green salad.

Prefer a pairing with a wine aged 1 to 4 years old.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.

Pasta with bolognese sauce.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine Alfredo

Italy. United States.

Pasta dish made with long pasta mixed with butter and Parmesan cheese.

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Consommés, Broths and Soups

Fish a la nage with beurre blanc sauce

Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Prefer a pairing with a wine aged 1 to 4 years old.

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Cold starters

Fish aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Appetizers and Amuse-bouches

Fish in a shell with mayonnaise

Cold dish made of mixed diced vegetables (macédoine) with lettuce, cold fish (hake, salmon) and mayonnaise.

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Cold starters

Fish loaf with green sauce

Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.

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Cold starters

Fish pâté

Served hot.

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Pizza, Quiche, Tart, Pie

Fish pie

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Pizza, Quiche, Tart, Pie

Fish pizza

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Shellfish and Seafood

Flat oysters

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Desserts and Sweet Courses

Fontainebleau

Dessert made with fresh cow's milk cheese and whipped cream.

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Pizza, Quiche, Tart, Pie

Fougasse with Gruyère and bacon

Shortcrust filling with eggs and cream mixed with bacon.

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Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

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Cheeses