Meal and wine pairing

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

Cheeses

Beaufort old

France. Savoie.
Raw whole cow’s milk cheese.
Ripening : over 10 months.

Eggs

Chanterelle omelette

Salads

Endive salad with walnut and apple

Appetizers

Gougères with Comté

Gougères stuffed with Comté cheese.

Cheeses

Gruyère

France. Auvergne-Rhône-Alpes. Savoie. Bourgogne-Franche-Comté. Franche-Comté.
Hard raw cow's milk cheese.
Ripening : 4 months minimum.

Cheeses

Mont d’or

France. Franche-Comté. Haut-Doubs.
Soft-ripened cow's milk cheese with a washed rind.
Available from September 10 to May 10.

Shellfish and Seafood

Oysters gratin with Comté

Cheeses

Pleasant ridge reserve extra-aged

United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 15 to 20 months.

Pork

Saucisse de Morteau

France. Franche-Comté.
Smoked sausage.

Mushrooms, Vegetables, Pasta and Rice

Sautéed chanterelle

Mushrooms, Vegetables, Pasta and Rice

Sautéed wild mushrooms

Sea fish

Sea bass with Normandy sauce

Normandy sauce : Bechamel with added fresh cream.

Cheeses

Timanoix

France. Brittany. Morbihan.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.

Cheeses

Tomme de Trappe Echourgnac affiné au vin de noix

France. Nouvelle-Aquitaine. Périgord. Dordogne.
Soft pasteurized cow's milk cheese and a washed rind with walnut licor.
Ripening : 2 to 3 weeks.