A Jura Journey
George Page
Volume Seven | 2023-24 The Thurman Street Chapters
In the spring of 2015, Rose and I spent three delightful weeks in France and Northern Italy. One of our favorite portions was the Journey through the mountains of Jura and Savoie. The wines, cheeses and cuisines from this region are simple and satisfying, resonating deeply with our culinary and farming style.
We will be featuring a menu of classic dishes and wines from the Jura at our next Sunday Supper, 19 May. Introducing the festive foray will be Croûte aux Champignon, a creamy blanket of wild mushrooms and shallots seductively draped on a buttery bed of delicate puff pastry. Salad Comtoise, composed of spicy spring greens tossed with vinaigrette and layered with juicy batons of rosemary roasted pork, diced Comté cheese, crusty croutons and boiled new potatoes follows. Rounding out the feast is a Jura inspired take on our restaurant's namesake, “Coq au Vin Jaune”, or cock braised in the classic, oxidative “yellow” wine of the region with cream, bacon and morels. For an optional dessert course, George will be making a traditional Galette Comtoise, a delicate tart filled with a creamy custard laced with Comté and scented with orange blossom water. To accompany the feast we will have our finest selection of Jura wines including Ploussard, Trousseau and Vin Jaune. As a parting treat, I leave you with a link to my blog posts from our 2015 journeys in France & Italy. Enjoy!
Rose & George's Travels in France & Italy 2015