Roussette de Savoie

Cheeses

Le Gruyère bio réserve

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

Pressed and cooked cheese made from raw cow’s milk with few or no holes and complying with the requirements of the « Bio Suisse » label.

Ripening : 10 months minimum.

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Cheeses

Le Gruyère réserve

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

Pressed and cooked cheese made from raw cow’s milk with few or no holes.

Ripening : 10 months minimum.

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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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Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Main courses

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

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Main courses

Mont d'or raclette

Raclette : melted cheese served with cold cuts, potatoes and vegetables.

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Cheeses

Morbier

France. Bourgogne-Franche-Comté. Jura.

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 : 45 days minimum.

Serve with the less mature cheeses.

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Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.

Do not serve fine wine.

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Cheeses

Oka ashed

Canada. Quebec.

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

Serve with the less mature cheeses.

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Appetizers and Amuse-bouches

Onion breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

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Pizza, Quiche, Tart, Pie

Onion tart

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Cured Meats

Oreiller de la Belle Aurore

Terrine of different meats baked in the oven, coated in gelatin, in a pastry crust.

Served cold.

Prefer a pairing with a wine of at least 2 years old.

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Cold starters

Oyster and mussel tartare

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

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Cold starters

Oyster tartare

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

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Shellfish and Seafood

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Cured Meats

Pâté en croûte

Terrine of assorted meats, oven-baked in a pastry crust and set in natural gelatin.

Served cold.

Prefer a pairing with a wine of at least 2 years old.

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

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Freshwater fish

Pike-perch with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

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Cheeses

Pleasant ridge reserve

United States. Wisconsin.

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

Ripening : 7 to 14 months.

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Mushrooms, Vegetables, Pasta and Rice

Polenta

Prefer a pairing with a wine aged 1 to 2 years old.

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Shellfish and Seafood

Prawns

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Shellfish and Seafood

Prawns with mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Food and wine pairing