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Cheeses
Weisslacker
Germany. Baviera. United States. Wisconsin.
Soft-ripened cheese made from pasteurized cow's milk with a washed rind.
Ripening : 7 months.
Cheeses
Écume De Wimereux with black truffle
France. Hauts-de-France. Pas de Calais.
Double cream soft-ripened cheese made from raw cow's milk with a bloomy rind.
Ripening : 1 week.
Appetizers
Gougères
France. Bourgogne-Franche-Comté.
Specialty made from choux pastry and cheese (Gruyère).
Beef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view pairingsFreshwater fish
Trout with smoked bacon
Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).
> view pairingsBeef
Bordeaux style entrecote with porcini mushrooms
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.
> view pairingsFreshwater fish
Pike with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsCooked meats
Andouillette with cream
Andouillette cooked with butter and deglazed with cream.
Served hot.
Cheeses
Abondance
France. Auvergne-Rhône-Alpes. Haute-Savoie. Abondance.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 100 days minimum.
Cheeses
Tricycle
United States. Wisconsin.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Game birds
Roast wood pigeon with black truffle juice
Truffle juice : juice obtained during the sterilization of the truffle.
> view pairings