Beaujolais rouge Primeur

Main courses

Aligot and grilled sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

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Hot Starters

Apple and Camembert cheese gratin

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Cheeses

Arôme de Lyon

France. Auvergne-Rhône-Alpes. Rhone.

Soft-ripened cheese made from raw cow's milk with a bloomy rind and aged in grape pomace.

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Cheeses

Beaufort d’été

France. Auvergne-Rhône-Alpes. Savoie.

Type of Beaufort cheese produced from June 1 to October 31.

Ripening : 5 months minimum.

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Pork

Black pudding

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Cheeses

Bouyguette

France. Occitania. Tarn.

Soft-ripened cheese made from raw goat's milk garnished with a sprig of rosemary.

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Cheeses

Brillat-Savarin

France. Bourgogne-Franche-Comté. Côte d'Or. Saône-et-Loire. Grand Est. Aube. Île-de-France. Seine-et-Marne.

Triple-cream soft-ripened cheese made from cow's milk with a bloomy rind.

Ripening : minimum 5 days for small formats, 8 days for others.

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Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

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Cold starters

Cervelat with potato salad

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Cold starters

Cervelle de canut

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

Cottage cheese beaten with fresh cream and seasonings (chives, shallot, parsley).

Dish usually served with toasted bread, steamed potatoes, or used to dress a salad.

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Cheeses

Checy

France. Centre-Val de Loire. Loiret.

Soft-ripened cheese made from whole cow’s milk with a natural rind.

Ripening : 3 weeks.

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Appetizers and Amuse-bouches

Chorizo and Comté cheese toast

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Salads

Cold cuts salad

Potato salad with cervelas sausage, chicken livers, bacon lardons, eggs…

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Cold starters

Cold meat platter

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Cheeses

Comté fruité

France. Franche-Comté.

Pressed and cooked cheese made from raw cow's milk.

Serve with the less mature cheeses.

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Miscellaneous

Creamy garlic snails

Garlic cream : sauce made with cream and cooked garlic.

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Cheeses

Délice de Bourgogne

France. Bourgogne-Franche-Comté. Yonne.

Soft-ripened pasteurized cow's milk cheese with a bloomy rind.

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Main courses

Fondue bourguignonne

Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).

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Main courses

Galette saucisse

France. Brittany.

Grilled pork sausage rolled in a cold buckwheat galette.

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Main courses

Galette with ham and cheese

Galette : savory crepe.

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Appetizers and Amuse-bouches

Gougères with Comté

Gougères stuffed with Comté cheese.

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Salads

Herring salad

Red wine for fans.

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Main courses

Hochepot

France. Hauts-de-France.

Stew made with oxtail, lamb shoulder, salted pork belly, and vegetables.

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Miscellaneous

Jambon-beurre

France.

Ham sandwich made with half a fresh baguette cut lengthwise, spread with butter (with or without salt) and filled with slices of ham, often pickles.

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Food and wine pairing