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Sauces
Kerkenaise sauce
Kerkenaise sauce : tomato sauce with garlic, cumin, lemon and olive oil.
> view pairingsWarm starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
> view pairingsPoultry
Duck in a salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
> view pairingsFreshwater fish
Pike-perch with red butter sauce
Red butter sauce : shallots and red wine with butter.
> view pairingsCheeses
Appenzeller Surchoix
Switzerland. Appenzellerland.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 to 6 months.
Gold label.
Beef
Roasted beef tenderloin with porcini mushroom sauce
Porcini mushroom sauce : porcini mushrooms and shallots with veal stock, cream and white wine.
> view pairingsPoultry
Pigeon with sweet spices
Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.
> view pairingsCheeses
Beaufort chalet d’alpage
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.
Ripening : 5 months minimum.