Jura – Behind the French Menu

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Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX.
Truffe de Bourgogne – The Burgundy Truffle. The Tuber Uncinatum, the Burgundy Truffle in French Cuisine.
Dorade Grise or Griset – Black Seabream. Black Seabream in French Cuisine.
Étang de Thau – A Lagoon on France’s Mediterranean coast and Home to Twenty Percent of France’s Oysters and Mussels and a Huge Amount of Fish.
Perdrix -The Partridge. Partridges in French Cuisine.

behind the french menu Comté AOP Crémant du Jura AOP Doubs Jura Le Mont D'Or Morbiflette Vacherin du Haut-Doubs AOP Vin de Paille Vin Jaune

Morbier AOP – Morbier is a Rich, Creamy, 45% fat, French, Cow’s Milk Cheese.

January 7, 2017 Bryan Newman 1 Views 0 Comments

from Behind the French Menu by Bryan G. Newman Morbier AOP Photograph courtesy of Les 3 Comtois

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