Cooked meats
Andouillette sausage
Pork sausage using the small intestine of the pig.
Served hot.
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Cooked meats
Pork sausage using the small intestine of the pig.
Served hot.
Beef
Long cooking over low heat in a closed container of beef cooked in red wine with mushrooms, onions and bacon. Served with boiled potatoes or pasta.
> view the mealBeef
Russia.
Speciality with beef, mushrooms, onions, paprika and smetana (sour clotted cream).
Cheeses
United States. Minnesota.
Soft-ripened cow's milk cheese with mould on the rind.
Ripening : 5 weeks.
Beef
Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.
> view the mealConsommé and Soup
Ukraine.
Soup with beetroot, mushrooms, vegetables (carrot, cabbage, cucumber, beans, onion, potato, tomato) and meat (beef, pork or chicken).
Beef
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealSheep and Goats
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealBeef
Rib steak : rib of beef with bone attached. Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealCheeses
France. Brie. Meaux.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Brie.
Soft-ripened cow's milk cheese with white mould rind.
Cheeses
France. Normandy.
Soft-ripened cow's milk cheese with mould on the rind.
Cheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months minimum.
Cheeses
France. Auvergne-Rhône-Alpes. Cantal.
Semi-hard cow's milk cheese.
Ripening : 4 months maximum.
Cheeses
France. Lorraine.
Soft-ripened pasteurized or raw cow's milk cheese with mould on the rind.