Côtes du Jura Pinot noir rouge

Cheeses

Bleu de Gex

France. Bourgogne-Franche-Comté. Jura. Haut-Jura.

Blue cheese made from raw cow's milk.

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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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Cheeses

Blue cheese

Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.

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Appetizers and Amuse-bouches

Chorizo and Comté cheese toast

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Beef

Grilled entrecote

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Furred game

Marinated venison

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Mushrooms, Vegetables, Pasta and Rice

Masoor dal

India.

Spiced soup, stew or sauce made with lentils.

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Pork

Pork roast

Served hot.

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Pork

Pork roast with duchess potatoes

Gratin dish made with cream, potatoes, cheese and bacon bits, baked with Reblochon cheese.

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Main courses

Tofailles

France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

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Cheeses

Tomme crayeuse

France. Auvergne-Rhône-Alpes. Haute-Savoie. Annecy.

Pressed and uncooked cheese made from pasteurized cow's milk with a bloomy rind.

Ripening : 2 months minimum.

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Pork

Tonkatsu

Japan.

Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).

Dish usually served with rice and miso soup.

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Veal

Veal roast

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Food and wine pairing