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Desserts
Pear bavarian cream
Bavarian cream : custard with whipped cream and gelatin flavored with alcohol.
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Tempura
Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.
Cheeses
Beaufort d’été
France. Auvergne-Rhône-Alpes. Savoie.
Type of Beaufort cheese produced from June 1 to October 31.
Ripening : 5 months minimum.
Cheeses
Extra aged Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
Ripening : over 24 months.
Cheeses
Nicasio square
United States. California.
Soft-ripened cheese made from pasteurized cow's milk with a orange-colored washed rind.
Sea fish
Grilled sea bream a l’unilateral with spices
A l'unilateraly : cooked on one side only, usually for fish cooked only on the skin side.
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Vatrushka with vanilla
Russia. Ukraine.
Brioche-style cake filled with cream cheese, sometimes flavored.
Warm starters
Spinach and ricotta quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.
Cheeses
Saint-Nectaire fermier
France. Auvergne-Rhône-Alpes. Pays des monts-Dore (Cantal, Puy de Dôme).
Pressed and uncooked cheese made from raw cow's milk.
Ripening : 28 days minimum.
Bear the mention « Saint-Nectaire fermier".
Cheeses
L’amour de Nuits
France. Bourgogne-Franche-Comté.
Soft-ripened cow's milk cheese with a bloomy rind.
Sea fish
Sole with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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