The season of autumn brings about many changes such as the color of the leaves, the cooler weather, and the harvest. We wanted to commemorate the season with a dinner featuring the season’s harvest of fruits and vegetables and fromage.
Chef Robert Ramsey partnered with us to create fall harvest menu of three dishes our special guests would have each highlighting a specific French cheese.
Salad d’Automne: Pears, Pumpkin Chicory & Spiced Pecans with Bleu d’Auvergne
Croziflette: Buckwheat Crozets, Jambon Sec & Caramelized Onion Topped with a Wheel of Reblochon
Tart au Pomme: NY Apple Tart with Cranberries, Served with Mimolette
The chef held a demo of the Croziflette, the dish from Savoie with Reblochon, a popular raw cow’s milk cheese. For his version, a pasteurized version was used and the specialty buckwheat pasta called “crozets.” No one had tried the hearty dish before and so it was a wonderful evening for the first-timer tasters to enjoy it. Quite the decadent treat.
Each dish was plated beautiful by Chef Robert and the table had a cheeseboard of the three fromages to go with the bountiful spread.Share: