Restaurateurs – Enhance your dishes with Rouge Cabosse ®
Rouge Cabosse ®, this unique red wine with subtle cocoa aromas, is a true invitation to culinary innovation. Its light sweet touch and deep cocoa notes open up a world of possibilities to enhance your dishes and delight your guests. Whether to accompany classic dishes or to surprise your customers with bold pairings, Rouge Cabosse ® will integrate perfectly into your menu.
Food & Rouge Cabosse ® Pairings: A Symphony of Flavors
Refined starters:
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Half-cooked foie gras, served with brioche or toasted bread.
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Warm goat cheese salad with walnuts and a light honey vinaigrette.
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Delicately seasoned beef tartare, served plain or with a touch of old-fashioned mustard.
Main dishes:
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Filet mignon de porc rôti avec une sauce légère aux fruits rouges.
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Magret de canard rosé, accompagné d’un gratin dauphinois ou de pommes de terre sautées.
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Pigeon ou caille rôtis, accompagnés de légumes racines légèrement caramélisés.
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Côte de veau ou d’agneau grillée, servie avec une purée de céleri ou un risotto aux champignons.
Cheeses:
Blue cheeses such as Roquefort, Bleu d’Auvergne or Gorgonzola.
Matured Brie or Camembert, accompanied by a few fresh or dried figs.
Gourmet desserts:
Red fruit tart (raspberries, cherries, blackberries).
Pears poached in spiced wine, served with a touch of whipped cream.
Cherry clafoutis or soft almond cake.