Côtes du Jura Savagnin

Mushrooms, Vegetables, Pasta and Rice

Croute with morels

France. Bourgogne-Franche-Comté. Jura.

Speciality with morels, cream and toast.

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Sauces

Curry sauce

Curry sauce : velouté curry and cream.

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Main courses

Duck a l'orange with celery purée

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

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Cheeses

Emmental

Switzerland.

Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.

Cooked pressed cow’s milk cheese

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Poultry

Fattened chicken with morel sauce

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

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Main courses

Fondue fribourgeoise

Fondue made with Vacherin Fribourgeois cheese at different stages of aging (Classic, Extra, Rustic).

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Main courses

Fondue savoyarde

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

Traditional fondue made with melted cheese (Beaufort, Comté, Emmental, Gruyère, Tomme de Savoie) in which small pieces of bread are dipped.

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Main courses

Four cheese fondue

Quatre fromages : Abondance, Beaufort, Emmental de Savoie, Gruyère de France.

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Shellfish and Seafood

Fouras mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish made with Bouchot mussels, garlic, a bouquet garni, Charentes butter, fresh cream, curry, shallots, egg yolks, and Pineau des Charentes (or alternatively, a dry white wine from Charente or Cognac, depending on the recipe).

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Consommés, Broths and Soups

French onion soup gratinee

Soup made with fried onions cooked in broth, topped with bread or gratinated croutons.

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Cheeses

Fribourg

Switzerland. Fribourg.

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

Ripening : 5 months minimum.

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Cheeses

Fuzzy wheel

United States. Vermont.

Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.

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Appetizers and Amuse-bouches

Gougères with Comté

Gougères stuffed with Comté cheese.

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Main courses

Gratin dauphinois

Dish based on scalloped potatoes, garlic and fresh cream.

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Poultry

Grilled duck foie gras with morel mushrooms

Served hot.

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Cheeses

Hard cheese

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Cured Meats

Jambon noir de Bigorre

Prefer a pairing with a wine with an oxidative note.

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Mushrooms, Vegetables, Pasta and Rice

Lasagna with cream and morel mushrooms

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

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Cheeses

Le Gruyère alpage

Switzerland. Bern. Fribourg. Jura. Neuchâtel. Vaud.

Cheese made from whole raw cow’s milk, pressed in a hemp cloth and cooked, with few or no holes.

Cheese is produced from mid-May to mid-October.

Ripening : 10 months minimum.

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Cheeses

Livarot

France. Normandy.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

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Cheeses

Louis d’Or

Canada. Quebec.

Pressed and cooked cheese made from raw cow's milk with a washed rind.

Ripening : 9 months.

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Veal

Lucullus veal escalope

Two veal escalopes sandwiching bacon or ham and melted cheese.

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Cheeses

Maasdam

Netherlands. North Holland.

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

Ripening : 1 to 3 months.

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Food and wine pairing