French Autumn Kit

Tasting Notes of the Curator

This curation captures the essence of autumn’s golden palette. The Fresh Porcini Mushrooms from France add depth and aroma — woodsy, nutty, and delicately savory. The Ratte Grenaille Potatoes, with their buttery flesh and naturally sweet notes, roast beautifully until crisp-edged and tender inside. The Red Bell Peppers Extra from France provide a bright contrast, offering gentle sweetness and color to the plate. Then comes the centerpiece: Raw Milk Raclette Cheese AOP, a semi-soft treasure from the French Alps, known for its creamy melt and delicate funk that unfolds when heated. Its raw milk character delivers a complexity both rich and rustic. Finally, Bordier Roscoff Onion Butter ties everything together — its caramelized sweetness and ocean-kissed saltiness create a lush finish that transforms the entire dish into something deeply satisfying.

Together, these ingredients evoke the simple pleasure of a fireside meal — generous, golden, and grounding.

What’s in this bundle

• 1 x Bordier Roscoff Onion Butter – 125g (Frozen, long shelf-life)
• 1 x Raw Milk Raclette Cheese AOP – Approx. 250–300g (wedge)
• 2 x Fresh Porcini Mushrooms from France – Approx. 150–200g (total 4 pieces)
• 1 x Ratte Grenaille Potatoes from France – 350g
• 1 x Red Bell Pepper Extra from France – 500g

Pairings and Suggestions

Golden Raclette Roast with Onion Butter Glaze

• Preheat oven to 200°C (392°F).
• Halve the Ratte Potatoes and Red Bell Peppers; slice the Porcini Mushrooms thickly. (Tip: Clean your Porcini mushrooms as they are so fresh, the may still have a bit of good ‘ol European soil)
• Toss all in olive oil, sea salt, and cracked black pepper.
• Roast for 25–30 minutes until tender and caramelized.
• Remove from the oven, add slices of Raclette, and return for 3–5 minutes until melted and bubbling.
• Finish with a drizzle or spoonful of Bordier Roscoff Onion Butter, allowing it to melt into the vegetables.
• Serve with: a crisp white like Savoie or Chardonnay, or a dry French cider for a comforting alpine-inspired meal.

Autumn Reverie

There’s an art to autumn dining in France — where markets fill with earthy produce and gatherings center around warmth and sharing. This kit captures that spirit: the slow melt of Raclette over roasted vegetables, the golden glow of onion butter, the quiet comfort of a meal meant for lingering conversation. It’s an invitation to slow down and savor, where every bite speaks of the season’s generosity and the beauty of simplicity done well.

Storage Instructions

Keep the butter frozen until ready to use. Brie and produce should be refrigerated and enjoyed within their shelf life. Allow Brie to come to room temperature before serving for best texture and flavor.