Main meals
Three cheese fondue
Cheese fondue made with Beaufort, Comté and Emmental.
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Meal families
Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened pasteurized goat's milk cheese with a natural rind coated in oak ash.
Ripening : 4 weeks.
Cheeses
Tome des Bauges
France. Savoie. Bauges Mountains.
Semi-hard cow's milk cheese with grey mould rind.
Cold starters
Sea bass carpaccio with dill
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Fourme d’Ambert
France. Auvergne.
Soft-ripened blue-veined cow's milk cheese, with a dry, mould rind.
Others
Snails Burgundy style cassolette
Cassolette : individual container for presenting a dish.
Snails with garlic ans parsley butter (butter, garlic and parsley mixed).
Cooked meats
Rillettes de Tours
Charcuterie dish with shredded meat cooked for a long time over low heat in fat and seasoned with salt, pepper, spices and Vouvray wine.
> view pairingsDesserts
Apple and walnut crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
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White wine poached pears cassolette
Cassolette : individual container for presenting a dish.
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Clam and green sauce
Green sauce : Mayonnaise mixed with mashed chervil, cress, spinach and parsley.
> view pairingsVeal
Veal chop casserole
Veal chop with bacon, potato, onion, chicken stock and butter.
> view pairingsPizza, Quiche, Tart and Pie
Fouace angevine
France. Touraine.
Hot bread roll stuffed with rillettes.
Shellfish and Seafood
Steamed Bay scallop
Steam or stew : Steaming in a container closed by a lid.
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