A charlotte of custard flavoured with Kirsch, poured over slices of jam (US: jelly) Swiss roll instead of a sponge finger biscuit (US: cookie) mould.
Cold vanilla custard cream, bavarois or mousse in a mould of sponge lady fingers. Carême changed the name of this from charlotte parisienne when he went to work for the Russian royal family.
"Siberian charlotte." A cake with the centre scooped out and the cavity filled with fruit and cream.
One of the nine grand cru vineyards in the commune of Gevrey-Chambertin, producing some of the finest celebrated red wines of Côte-de-Nuits, Burgundy. Chambertin was Napoleon’s favourite wine. Eight villages are entitled to hyphenate their names with Chambertin. Alexander Dumas once said "Nothing makes the future look so rosy as to contemplate it through a glass of Chambertin".
A tall, cylindrical or cone-shaped, smooth, soft goat’s and cow’s milk cheese with a greyish-blue rind and a rich, round flavour, made on farms inCharol(l)ais in Burgundy. It is a fresh cheese or may be matured for up to 2 weeks. That made with goat's milk is inclined to be at its best in spring and summer, while the cow's milk version can be eaten in other seasons. It is also a region of Burgundy and a breed of cattle.
Placid, broad in the beam breed of beef cattle with pale coats. They grow very fast on factory-produced, protein-rich foods. This can produce rather bland meat. It is also a region of Burgundy and a goat's milk cheese.
A tall, cylindrical or cone-shaped, smooth, soft goat’s and cow’s milk cheese with a greyish-blue rind and a rich, round flavour, made on farms inCharol(l)ais in Burgundy. It is a fresh cheese or may be matured for up to 2 weeks. That made with goat's milk is inclined to be at its best in spring and summer, while the cow's milk version can be eaten in other seasons.
