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Meal families
Cheeses
Brabander
Netherlands. North Holland.
Pressed and uncooked cheese made from pasteurized goat’s milk with waxed rind.
Ripening : 6 to 9 months.
Miscellaneous
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Veal
Veal chop with cream and morels
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Offal and tripe
Bordeaux style lamb kidneys
Kidney cooked in red wine and topped with bordelaise sauce.
Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
Desserts and Sweet Courses
Caramelized apple
Apple coated with a soft cream caramel and held at the end of a stick.
Cheeses
Brie de Nangis
France. Île-de-France. Seine-et-Marne. Brie.
Soft-ripened cow's milk cheese with a bloomy rind.
Cheeses
Fiscalini bandaged Cheddar
United States. California.
Pressed and uncooked cheese made from raw cow's milk with a natural rind, straw-yellow in color and wrapped in cloth.
Ripening : 18 to 30 months.
Desserts and Sweet Courses
Candied pineapple sable and fresh coriander
Sablé : cake, usually round with fluted edges, made from shortcrust pastry (butter, flour, sugar, and sometimes egg yolk).