Côtes du Jura Savagnin

Cured Meats

Andouille de Vire with cider sauce

Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.

Cider sauce : cider, butter, crème fraîche, shallot, and white wine.

Served hot.

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Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.

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

Ripening : 3 to 4 months.

Silver label printed in blue and red.

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Cheeses

Ashbrook

United States. Vermont.

Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.

Ripening : 3 months.

Serve with the less mature cheeses.

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Main courses

Beaufort chalet d'alpage

France. Auvergne-Rhône-Alpes. Savoie.

Type of Beaufort d’été cheese produced from June 1st to October 31st at 1500 meters above sea level and with the milk of a single flock.

Ripening : 5 months minimum.

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Consommés, Broths and Soups

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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Seafish

Brandade

Brandade : mixture of fish and olive oil.

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Poultry

Bresse chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Consommés, Broths and Soups

Cantal jeune

France. Auvergne-Rhône-Alpes. Cantal.

Pressed and uncooked cheese made from cow's milk.

Ripening : 4 months maximum.

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Eggs

Cheese fondue

Switzerland.

Dish made with hard cheeses (Beaufort, Comté, Swiss Gruyère, Vacherin Fribourgeois).

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Poultry

Chicken supreme with morels and vin jaune sauce

Poultry supreme : all the white meat from the breast and wings of poultry.

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Poultry

Chicken with morel cream sauce

Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.

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Poultry

Chicken with morels and vin jaune sauce

Vin jaune sauce : sauce with cream, shallot, and Vin jaune.

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Shellfish and Seafood

Clam fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

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Cheeses

Comté

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.

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

Ripening : 4 months minimum.

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Consommés, Broths and Soups

Comté vieux

France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.Pressed and cooked cheese made from cow's milk.

Ripening : 15 months minimum.
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Cheeses

Coolea Extra Matured

Ireland. Cork.

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

Ripening : 18 months.
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Poultry

Coq au vin jaune with morel msuhrooms
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Food and wine pairing