Cheese and aperitif pairings
Jam comes to the table
A peppery fig on an aged Comté, an onion chutney on fresh goat's cheese, a champagne rosé jelly beside a roast chicken. Our recipes do not stop at breakfast. Here, jar by jar, is what we serve them with, from the cheese board to Sunday dinner.
Keeping jam for breakfast alone would be a crime against good taste. It keeps no set hours.
I. The board
With cheese
Aged Comté, Parmesan
Black Fig Blackcurrant Pepper
(Very) large pieces of Dordogne fig and a pepper made from blackcurrant buds, woody and slightly tart. A few shavings of Parmesan are all it needs.
€14.90 for 250 g, €6.90 for 100 g
Aged Cantal
Carrot Passion Vanilla
Carrot pairs up with passion fruit, vanilla rounds it off. Against the dense paste of an aged Cantal, the acidity does its job.
€6.90 for 100 g
Ewe's milk cheese
Grape Hibiscus
Half-grapes, hibiscus underneath for floral acidity, lemon to hold it all together. With a ewe's milk cheese, in the evening.
€14.90 for 250 g
Sharing board, foie gras
Nuits-Saint-Georges jelly
Deep purple, with notes of cherry, blackcurrant and leather. An evening jam that goes without fuss with a cheese board among friends, and with foie gras on toast when the season calls for it.
€6.90 for 100 gII. The aperitif
The chutneys and the jelly that sparkles
Fresh goat's cheese, country pâté
Pink Onion chutney
Roscoff onions sliced by hand, caramelised in olive oil and chestnut honey.
€6.90 for 100 g
Pâté en croûte, fresh curd cheese
Beetroot Pepper chutney
Cooked beetroot, candied pepper, a touch of smoked chilli and balsamic. A spoonful stirred into fresh curd cheese, and the aperitif changes tone.
€6.90 for 100 g
Small sandwiches
Pickle chutney
One ingredient, or nearly: gherkins, partly blended, partly diced by hand, cooked with a drizzle of olive oil.
€6.90 for 100 g
Serrano ham, toast
Vintage Champagne Rosé jelly
Champagne rosé, white Muscat grape, Pinot grape, Madagascar vanilla. It sparkles in the jar as in the glass.
€16.90 for 250 g
Sharing board
Chutney Aperitif Collection
Pink Onion, Pickle, Beetroot Pepper: the three chutneys together, for an aperitif organised by opening three lids.
€18.90 for three 100 g jarsIII. Dinner
Beside the main course
Roast chicken, grilled sea bass
Vintage Champagne Rosé jelly
Served beside the chicken like a sauce you never had to make.
€16.90 for 250 g
Poultry, game
Chestnut Pear Tonka Bean
The velvety texture of chestnut, the pear, the warmth of tonka bean. With poultry or a fillet of venison, autumn is served.
€6.90 for 100 gRoast
Beetroot Pepper chutney
With a roast, hot on Sunday or cold the next day. The mustard can take the day off.
€6.90 for 100 g
Aged Comté, leg of lamb, duck breast
L'Excitante x Fabien Vallos
Twenty-one ingredients, from saffron to Aleppo pepper. Fabien Vallos designed it for the table more than for toast.
€29.90 for 250 gTo give
For tonight's dinner
A 100 g jar for one evening, a 250 g jar for the season, the Chutney Aperitif Collection when you do not yet know what your hosts are serving. The white lacquered jar holds its own on the table beside the board.
The cheese never asked for this. It is not complaining either.
Frequently asked questions
Which jam should I serve with a cheese board?
Black Fig Blackcurrant Pepper with an aged Comté or shavings of Parmesan, Carrot Passion Vanilla with an aged Cantal, Grape Hibiscus with a ewe's milk cheese, and Nuits-Saint-Georges jelly with a sharing board.
Which jam goes with foie gras?
Nuits-Saint-Georges jelly, made with wine from the Château de Prémeaux estate, on foie gras toast.
Which jam goes with roast chicken?
Vintage Champagne Rosé jelly, Grape Hibiscus or Chestnut Pear Tonka Bean, served on the side like a sauce.
What should I serve as an aperitif?
The chutneys: Pink Onion on fresh goat's cheese toast or a country pâté, Beetroot Pepper with a pâté en croûte or stirred into fresh curd cheese, Pickle in small sandwiches. All three come together in the Chutney Aperitif Collection.
How are the chutneys made?
In small batches, in copper pans, by our jam makers. The Roscoff onions are sliced by hand and caramelised with chestnut honey; the gherkins are partly blended, partly diced by hand.