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Soumaintrain made and matured in Burgundy

“This cheese has been produced since the 18th century and used to be sold wrapped in a beetroot leaf at the Soumaintrain market, a village in Burgundy whose name the cheese still bears. It served as a type of currency, used to pay farm rents. Soumaintrain cheese has a slightly soft, ivory-coloured rind, which sometimes turns orange. During the maturing process, the paste becomes softer and develops its characteristic flavour”.
Mr. Gaugry, Burgundy Cheesemaker.

Red Wine – Hautes Côtes de Beaune Domaine Mazilly 75cl

  • Characteristic varieties: 100% Pinot Noir
  • The terroir: Regional appellation of the vineyard of Hautes Côtes, in Côte-d’Or.
    Municipalities of production: created officially in 1961, the appellation extends through Côte-d’Or, over 12 municipalities of the Hautes Côtes and in the heights of 10 municipalities of Côte de Beaune.
  • The estate: The estate’s vineyards, 18 hectares in total, are located mainly in the Hautes Côtes de Beaune, but also in famous appellations such as Gevrey-Chambertin, Pommard, Volnay and Meursault. The operational premises are located in Meloisey, a small village of the Hautes-Côtes de Beaune which has had a winemaking tradition for centuries. It is even said that Meloisey wine was served at the rites of Philippe-August in 1179.
    Since 2001, most of the wines have been matured and aged in cellars located in Meursault.
    Comprehensive vine maintenance, sustainable agriculture practices, with the ongoing goal of environmental protection.
    Vinification in an open vat for maceration and fermentation over about 18 days. Aged in oak barrels.
  • The people: Burgundy has been the home of the Mazilly family for many generations. In the early 1950s, Pierre Mazilly took over from his grandfather. His son Frédéric and grandson Aymeric took over from him and are now carrying on the family tradition. The Mazilly family handles all the stages in the production themselves, from caring for the vines to bottling the finished product, to always offer the best quality wine possible.
  • The wine: A purple robe with a fruity nose evocative of Morello cherry and raspberry tending toward blackcurrant. Fleshy, elegant mouthfeel with toasted notes and a supple finish.
  • Food pairing : It pairs well with roasted meats, like a veal filet with mild curry or, more traditionally, bacon paired with vegetables or a gratin. The supple tannins marry excellently with savoury pastries from Burgundy. Mild cheeses: Fresh Epoisses, Brillat-Savarin, Cîteaux, fresh Soumaintrain. Serving temperature: 14 to 16 °C. Tip: heat your glass by holding your hands around it for a few minutes to take full advantage of the scents. Drink or keep for 1 to 2 years.

Dijon Gingerbread Cakes

Typically prepared by nuns in the past and called nonnettes, Reflets de France Gingerbread Cakes are made from the traditional Dijon recipe for spice bread, enhanced with know-how passed on from generation to generation. We begin by creating a basic dough that is allowed to rest for a fortnight, then mixed and kneaded in a process known as “braquage”. After being divided and placed in a mould, the dough is cooked and lastly topped with orange marmalade.
Catherine Petitjean, manufacturer of Dijon Spice Bread