Côtes du Jura Chardonnay

Cold starters

Spiny lobster aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.

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Mushrooms, Vegetables, Pasta and Rice

Stuffed artichokes with shrimp

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Shellfish and Seafood

Stuffed crab

Stuffed crab with bread and bacon.

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Main courses

Sushi

Vinegared cooked rice combined with other ingredients : seafood, vegetables, or sometimes tropical fruits.

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Sauces

Tablier de sapeur with gribiche sauce

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

Dish usually served with steamed potatoes.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Main courses

Tartiflette with Munster

Tartiflette : gratin dish made with cream, potatoes, cheese and bacon bits, baked with cheese.

Prefer a pairing with a wine with an oxidative note.

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Cheeses

Tête de moine Bio

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 4 months minimum.

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Cheeses

Tête de moine Classic

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 75 days minimum.

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Cheeses

Tête de moine Extra

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : over 6 months.

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Cheeses

Tête de moine Fermière

Switzerland. Bernese Jura.

Pressed and cooked (over a wood fire) cheese made from whole raw cow’s milk and complying with the requirements of the « Bio Suisse » label.

Ripening : 100 days minimum.

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Cheeses

Tête de moine Réserve

Switzerland. Bernese Jura.

Pressed and cooked cheese made from whole raw cow’s milk.

Ripening : 4 months minimum.

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Veal

Tête de veau

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Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Veal

Tête de veau with ravigote sauce

Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).

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Main courses

Three cheese fondue

Fondue made with Beaufort, Comté, and Emmental cheeses.

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Cheeses

Tomme de chèvre

Pressed and uncooked cheese made from goat's milk.

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Freshwater fish

Trout tartare and green asparagus

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Freshwater fish

Trout with meunière sauce

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

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Cheeses

Twig farm goat tomme

United States. Vermont.

Soft-ripened cheese made from goat's milk with a natural rind ranging in color from grey to brown.

Ripening : 3 to 5 months.

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Veal

Veal escalope with cream sauce

Cream sauce : béchamel sauce with cream.

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Mushrooms, Vegetables, Pasta and Rice

Vegetable macédoine with mayonnaise

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Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

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Cheeses

Veigadarte

Spain. Castile and León.

Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.

Ripening : 4 weeks.

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Food and wine pairing