Arbois Pinot noir

Beef

Beef cooked on a string

On a string : method of cooking meat suspended by a string in the center of a container, without touching the bottom.

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Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef estouffade

Estouffade : long cooking in liquid over low heat in a closed container.

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Cheeses

Bleu mont dairy bandaged Cheddar

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized cow's milk with a natural rind and wrapped in cloth.

Ripening : 12 to 24 months.

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Sheep and Goats

Duck a l'orange

A l'orange : sauce with orange juice, duck liver and orange liqueur.

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Poultry

Duck breast with Fougerolles Griottines

Griottines : cherries macerated in a kirsch liqueur.

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Poultry

Duck manchon confit

Duck wing drumette : upper part of the duck wing.

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Main courses

Fish with meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Cheeses

French gruyère

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Isère. Savoie. Bourgogne-Franche-Comté. Côte-d’Or. Doubs. Haute-Saône. Jura. Saône-et-Loire. Territoire de Belfort. Grand Est. Haute-Marne. Vosges.

Hard cheese made from raw cow's milk with holes ranging from pea to cherry size

Ripening : 4 months minimum.

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Poultry

Goose confit

Served hot.

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Appetizers and Amuse-bouches

Gougères

France. Bourgogne-Franche-Comté.

Specialty made from choux pastry and cheese (Gruyère).

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Miscellaneous

Grilled cheese

Hot sandwich on white bread with butter and cheese.

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Poultry

Guinea fowl salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

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Cured Meats

Jésus de Lyon

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dry sausage in a pear shape, rather long and wide (10 cm) made from pork meat and fat (shoulder, ham, loin, belly) salted and seasoned with garlic, nutmeg, black peppercorns, ground pepper, salt and red wine.

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Pizza, Quiche, Tart, Pie

Leek tart

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Main courses

Lorraine style potée

Soup with slices of toasted bread and vegetables topped with cured meats.

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Sauces

Matelote sauce

Matelote sauce : red wine reduction with chopped mushrooms, shallots, onions and bouquet garni with brown roux.

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Eggs

Meurette sauce

Meurette sauce : based on red wine with bacon and onion compote.

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Sauces

Mustard sauce

Mustard sauce : hollandaise sauce with mustard.

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Food and wine pairing