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

 

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