The jams in
accompaniment of Cheeses :

- Sweet Havana wine jelly :
Blue-veined cheeses

- Hazelnut jelly :
Pressed cheeses

- Garlic jelly :
Young Camembert

- Cider jelly: Norman cheeses
Norman cheeses

- Beer jelly :
Northern cheeses

- Gentian liqueur jelly :
Pressed cheeses

- Old marc de Bourgogne jelly :
Epoisse cheese

- Walnut jelly: Blue-veined cheeses
Blue-veined cheeses

- Calvados jelly :
Camembert cheese well done

- Figs with cumin :
Munster cheese

- Melon wine Muscat :
Goats

- Pears walnut Roquefort :
Roquefort cheese

- Zucchinis peppers spices :
Goats :

- Strawberries raspberry juice with balsamic vinegar :
Brillat savarin

- Espelette pepper jelly :
Basque cheese

- Figs sweet wine walnuts :
Munster cheese

- Blueberries with spices :
Tomes de vaches

- Autumn fruits :
Blueberries

- Pears and pine nuts :
Goat

- Apricot spices :
Camembert cheese

The chutneys to sublimate your dishes :


- Apricot chutney :
Roasted pigeons, duck confit

- Apricot and almond chutney :
Roasted shoulder of lamb

- Sweet and sour cranberries and rosemary :
Game in sauce

- Pineapple and pear chutney with spices :
White meats, ham

- Banana chutney :
Rice, cauliflower

- Beet chutney :
Beef

- Lemon chutney :
Poultry brochettes

- Date chutney Moroccan style :
Lamb

- Orange date chutney :
Lamb

- Shallot and apple chutney :
Pot au feu, beef stew

- Oriental shallot chutney :
Lamb mouse curry

- Fig chutney :
Ham, pigeon, duck breast

- Red currant chutney :
Wild boar, venison, hare terrine

- Mango chutney :
Indian cuisine, pork, aperitif

- Mirabelle plum chutney :
White meat

- Blackberry chutney :
Venison

- Nut and spice chutney :
Rice and meats

- Coconut chutney :
Lamb or chicken curry

- Sweet and sour onions and shallots :
Roasted meat

- Orange chutney :
duck breast

- Peach chutney :
duck

- Apple Chutney : Duck
Offal

- Plum chutney :
Duck

- Bell pepper chutney :
Grilled meat