Cooked meats
Amiens duck pâté
Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.
> view the mealPhoto by Alpha - (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/2485622473/
Cooked meats
Pâté in puff pastry made with duck and pork meat with mushroom or truffle, Cognac, shallot, egg, breadcrumbs, apple, spices, pepper and salt taken into jelly.
> view the mealSheep and Goats
Ireland.
Beef stew with carrots, onions and potatoes.
Traditional dish.
Beef
Black truffle sauce : fresh cream and veal stock (or poultry stock) with the addition of diced black truffles and shallots.
> view the mealCheeses
United States. Wisconsin.
Hard pasteurized cow's milk cheese with hard pressed paste and a natural rind wrapped in cloth.
Ripening : 12 to 24 months.
Beef
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealSea fish
France. Nouvelle-Aquitaine. Gironde.
Fish cooked in a red wine sauce mixed with its own blood and served with garlic croutons.
Beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Poultry
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
> view the mealPoultry
Gratin dauphinois : dish based on scalloped potatoes and fresh cream.
> view the mealWarm starters
Puff pastry coating duck foie gras with black truffle.
> view the mealPoultry
Truffle juice: juice obtained during sterilization of the truffle.
> view the mealPoultry
Paté made with coarsely chopped ingredients and flavored with herbs, spices... cooked in an earthenware container.
Serve cold or at room temperature.
Cooked meats
Paté made with coarsely chopped ingredients like pork and flavored with herbs, spices... cooked in a terracotta container.
Serve cold or at room temperature.