Our food list :

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

Truffle juice : juice obtained during the sterilization of the truffle.

Served cold.

Curry sauce : velouté curry and cream.

Lemon butter sauce : lemon, crème fraîche and butter.

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

Nantua sauce : a tomato-flavored fish velouté with crayfish butter.

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.

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

Ripening : 15 to 18 days.

To lard : to insert small pieces of bacon or cured ham into meat.

Served cold or at room temperature.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn. Ossau valley.

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

Ripening : 5 months minimum.

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

Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.

Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.

Ripening : 3 to 6 months.

France.

Blue cheese made from pasteurized cow’s and sheep's milk.

Ripening : 4 months minimum.

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

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

Ripening : 6 to 9 months.

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.

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.

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 : 6 to 9 months.

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.