Formaggio - Journey Through the Pyrénées

Formaggio has tons of great food classes, and one of my favorites is the Edible Trek series, in which Adam Centamore brings the food and drink from a specific region of the world to the Formaggio Classroom Annex in Cambridge. It's always a good time, and I've been able to enjoy food from Alsace and Burgundy, so far, in addition to Saturday night's dinner from the Pyrénées. 

The first course started the night off strong, with Gaztaina eta Sagar Salda, chestnut soup with sautéed apples. This was paired with Sarasola Estigarragako Sagardoa Sidra, a cider from España Verde, Spain. 

Pâté de Campagne avec Champignons et Sauce Roquefort en Brioche, or country pâté with mushrooms and Roquefort sauce on brioche, was up next, and was paired excellently with 2012 Saint-Peyre Picpoul di Pinet from Languedoc, France.

Salads in the Pyrénées are a bit more interesting than what we usually come across here, and this one was no different. Esqueixada de Bacalao, or salt cod salad with ximenez vinaigrette, made for an interesting dish, and it was paired with 2012 Gorrondona Bizkaiko Txakolina.

Our main entrée was up next- Biperrak eta Baba Txuri Gratin and Ahate Erreta Gerezieta Pinhaziekin. The piquillo pepper and rosemary and bean gratin was tasty, but nowhere near as good as the sautéed duck with dried cherries and pine nuts. These were served with 2011 Réveille Roussillion "Climax" from Roussillion, France.h

Cheese always makes for an amazing dessert, so we had Brebis du Haut Bearn Fermier avec Confiture des Cerises Noires au Pimente d'Espelette and Manchego Semi-Curado eta Membrillo. These wonderful sheep's milk mountain cheeses were served with black cherry preserves and quince membrillo, and were paired with 2011 Chapoutier Banyuls, from Banyuls, France. After a great meal like that, I definitely understand the cuisine and culture of the Pyrénées a bit better, and I'm looking forward to next month, when I get to learn about the food of Australia!


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