Chef’s Roll teamed up with the French Ministry of Agriculture and 15 award-winning Chefs around the US to celebrate Bastille Day. Chefs offered dishes in their restaurants on Bastille day incorporating Saint Agur and Saint André, two of the best and most decadent cheeses from France, paired with Caves d’Esclans Whispering Angel rosé.
Torched Tartine of Saint Agur, Smoked Alabama Chanterelles, “Parking Lot” Pear, Gilded Honey, Toasted Pecan Butter
by Chef David Bancroft of ACRE Restaurant
Mussels – shallots, garlic, dry cider, toast, seafood bourride broth paired with Caves d’Esclans Whispering Angel rosé
by Chef DJ Tangalin of Bivouac Ciderworks
House made Baguette with Butter Pickled Pluots, Compressed Green Plums, over Saint André Cheese
by Chef Brian Malarkey of Herb & Wood
Heirloom potato, Caramelized onion, Saint Agur galette
by Chef Ross Kilkenny of Calistoga Ranch, an Auberge Resort
Grilles Saint André with Endive Salad, Fig Vinaigrette, and Grilled Figs
by Vitaly Paley of Paley’s Place
Porcini Mushroom & Saint André Dumpling, Green Garlic, Mushroom Sauce
by Chef Brian Howard of Sparrow + Wolf
Braised Beets with Saint Agur blue cheese, Quinoa, Hazelnuts, Fermented Garlic, Balsamic, and Radishes
by Chef DJ Tangalin of Bivouac Ciderworks
Saint Agur Terrine: Sauternes, Sonoma Figs, Candied Nuts
by Chef Joe Ball & Chef Roland Passot of La Folie
Sweet Mary J. – Caves d’Esclans Whispering Angel rosé, Altos Reposado Tequila, Bonal, Campari, and Hibiscus Syrup
by Gustav Martinez of Bar Alter
Honey Yuzu Mousse made with a Caves d’Esclans Whispering Angel rosé Berry Consommé, Puffed Pepitas Tuile, Hibiscus Crystals, and a Vanilla Poached Pear
by French Master Chef, Bernard Guillas of The Marine Room
Chicken Liver and Roasted Porcini Paté with Brick Oven Corn Bread, Local Stone Fruit, Hazelnut Butter, Whipped St André, Saint Agur Semi Fredo, Fennel Pollen Sea Salt
by Chefs Tim Eckard of Headwaters in Portland
Grilled Truffle Sandwich with St André
By Michelin-starred Chef Ken Frank of La Toque
Fullers Overlook heirloom tomatoes, Saint André, Brown Butter Crumble, Rowlands Farm arugula, Soft Herb Oil
by Chef Michael Langdon of Alter House
Saint André Grilled Cheese, Alter Brioche, Australian Winter Truffle, Medjool Date Jam
by Chef Brad Kilgore and Seth Blumenthal of Bar Alter
Farmers Market Caponata with Basil and St André Cheese
By Chef Jason Dady of Tre Trattoria
Hot coppa ham with Saint André mornay, Charred Escarole, Beet Pickled Shallot, Pecan Dust
by Chef Erik Niel of Easy Bistro & Bar
St André Croque Monsieur
by Chef Dominique Crenn of Bar Crenn
Saint André and Saint Agur stuffed Crêpes
by Chef Olivier Desaintmartin of Caribou Cafe
