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Le Doux Morvan

About the area of Burgundy France where we have our second home

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food

The wine & cheese Paring Weel

Yesterday I came across this pairing Weel for the combination of wine and cheese.

Everybody wonders sometimes:

Does this wine go well with fish or can i drink this red wine with chicken?

In general these questions are easily overcome. But when it comes to desert it gets harder.

What do I serve with my cheesplate?

Do I serve Port or do we stay with wine? And if we do.. which wine?

In general the chard stands, but there are plenty exeptions.

This could be usefull if you are beginning to appreciate this match made in heaven and you want to explore “new” combinations.

Consider this a hint, certainly not a guidelines or a set of rules because fortunately “taste” is subjective to a degree.

Wine cheese pairing weel

The old school of thought (and my personal favorite) used to be to pair cheese with red wines.

Now white wines tend to be more cheese friendly because of their lack of tannins and they are often cleaner and simpler.

Votes please ūüėČ

Ratatouille originated in Burgundy?

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Famous

This is Bernard Loiseau’s famous Restaurant in Saulieu (just 15 kilometer from Chissey) it was a 3 star in his time.

Sadly Chef Loiseau has passed away. But the restaurant is still very very famous..

Bernard and his abilities as a chef were the inspiration for the Disney movie Ratatouille! (source: Pinterest:  Bob Trimble).

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And you are looking for the recipe?

Ratatouille is usually served as a side dish.

But Ratatouille can also be served as a meal on its own.

It makes a superb combination with pasta, rice or even bread (make that une baquette, french bread).

Ingredients:

 Tomatoes are a key ingredient, garlic, onions, courgette (zucchini), aubergine (eggplant), bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence.

Sauté

There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together.

Saut√©ing is a form of¬†dry-heat cooking¬†that uses a very hot pan and a small amount of fat to cook the food very quickly. Like other dry-heat cooking methods, saut√©ing browns the food’s surface as it cooks and develops complex flavors and aromas.

Julia Child and Jo√ęl Robuchon

Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgette are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce.

The ratatouille is then layered in a¬†casserole¬†‚Äď aubergine, courgette, tomato/pepper mixture ‚Äď then baked in an oven.

A third method, favored by Jo√ęl Robuchon, is similar to the previous; however, the ingredients are not baked in an oven but rather recombined in a large pot and simmered.

Ratatouille is a dish extremely popular with dieters. This is because not only is it low in fat and calories, but high in nutrients…………..

Do try this at home ūüôā

About us

Life is about sharing good times. We love to share our passion for Burgundy France.

This blog is about our second home in Chissey en Morvan, natural reserve park and the things we like.

Cheese, wine, good food, hiking, biking, horseriding you name it.. we like it. And moreover you can find it in the area of the Natural reserve park, join us.

Next to renting out our cottage we would like to transfer this friendly French “virus” and introduce you to this enticing area of France. It will shape your view of the area..

Read our posts! and subcribe to our blog

Popular posts are:

Pairing Weel, how do cheese and wine go together best?

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Differences beween Americans and the French

Castle route in Burgundy

Any requests or tips? Ledouxmorvan@gmail.com

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