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Meal families
Seafish
Sea bass with herbes de Provence in a beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Tomme Trappe Echourgnac
France. Nouvelle-Aquitaine. Dordogne (Périgord).
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 weeks.
Cheeses
Soumaintrain
France. Bourgogne-Franche-Comté. Yonne.
Soft-ripened cow's milk cheese with a marc de Bourgogne washed rind, light yellow to ochre in color.
Ripening : 3 to 8 weeks.
Desserts and Sweet Courses
Basque cake with rhum-flavoured pastry cream
Basque Country.
Cake filled with almond or rum and vanilla pastry cream.
Cheeses
Coolea Plain
Ireland. Cork.
Pressed and uncooked cheese made from pasteurized cow's milk with a yellow waxed rind.
Ripening : 12 months.
Pork
Braised pork leg slice with potatoes
Leg slice : thick, round slice cut crosswise from the shank.
Mushrooms, Vegetables, Pasta and Rice
Pea risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Sauces
Bourguignonne sauce
Bourguignonne sauce : partial reduction of shallot or onion and red wine with a bouquet garni (parsley, thyme and bay leaf) bound with a veal stock or a Spanish sauce.
Mushrooms, Vegetables, Pasta and Rice
Sauerkraut
Sauerkraut : finely shredded cabbage, finely chopped and fermented in brine.
Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.