Vin de Savoie blanc

Main courses

Tartiflette

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

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Main courses

Tartiflette with Mont d'or

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

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Cheeses

Thomasville tomme

United States. Georgia.

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

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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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Cheeses

Tomme de Courchevel

France. Auvergne-Rhône-Alpes. Savoie. Tarentaise. Praslin.

Pressed and uncooked cheese made from cow's milk.

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Cheeses

Tomme de Savoie

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

Pressed and uncooked cheese made from cow's milk with a grey washed rind.

Ripening : 70 days minimum.

Pairing with a dominant Chasselas or Jacquère grape.

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Cheeses

Tomme des Pyrénées

France. Nouvelle-Aquitaine. Pyrenees-Atlantique. France. Occitania. Ariège. Aude. Haute-Garonne. Hautes-Pyrénées. Pyrénées-Orientales.

Pressed and uncooked cheese made from cow's milk made from sheep's, goat’s and/or cow’s milk often coated with a black or golden paraffin rind.

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Cheeses

Tomme Trappe Echourgnac

France. Nouvelle-Aquitaine. Dordogne (Périgord).

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

Ripening : 6 weeks.

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Cheeses

Trappe de Bricquebec

France. Normandy.

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

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Freshwater fish

Trout in court-bouillon

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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.

Prefer a pairing with the origin of the dish.

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Cheeses

Vacherin d'Abondance

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

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 3 weeks.

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Cheeses

Vacherin des Bauges

France. Auvergne-Rhône-Alpes. Haute-Savoie. Savoie. Abondance. Bauges Mountains.

Soft-ripened cow's milk cheese with a washed rind.

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Cheeses

Vacherin Mont-d'or

Switzerland. Vaud.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 17 to 25 days.

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Mushrooms, Vegetables, Pasta and Rice

Vegetable pannequet with fresh herbs

Pannequet : crepe filled with a savory or sweet filling.

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Main courses

Vegetarian Tartiflette

Cream-based dish with potatoes, sometimes with mushrooms, baked au gratin with cheese.

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Salads

Waldorf salad

Julienned apple and celery salad with walnuts and a mayonnaise dressing.

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Furred game

Wild boar stew with fresh pasta

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Seafish

Wing with beurre noisette

Beurre noisette (brown butter) : butter cooked until it reaches a light brown color and a nutty aroma, then strained into a cold container to stop the cooking.

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Cheeses

Winnimere

United States. Vermont.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

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Cheeses

Young Mimolette

France. Hauts-de-France. Nord. Pas-de-Calais.

Pressed and uncooked cheese made from cow's milk colored with annatto.

Ripening : 3 months.

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Salads

Zucchini salad

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Food and wine pairing