Mushrooms, Vegetables, Pasta and Rice
Guacamole with lobster
Guacamole : dip made by mashing ripe avocados and fresh cilantro, lime juice, onions, fresh peppers, tomatoes and salt.
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Meal families
Beef
Grilled rib steak with peppercorn sauce
Rib steak : rib of beef with bone attached.
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Vendôme bleu
France. Centre. Orléanais. Villiers-sur-Loir.
Soft-ripened cow's milk cheese with a natural rind.
Cheeses
Brabander
Netherlands. North Holland.
Hard pasteurized goat’s milk cheese wrapped in wax.
Ripening : 6 to 9 months.
Cheeses
Bay blue
United States. California.
Pasteurized cow's milk blue cheese.
Ripening : 3 months.
Cheeses
Comté
France. Franche-Comté.
Hard, unpasteurised cow's milk cheese.
Ripening : 4 months minimum.
Freshwater fish
Gefilte fish
Ashkenazi Jewish cuisine.
Stuffed fish (with pike, hake… and served sliced) or large fish balls topped with a slice of carrot with a horseradish sauce.
Serve cold or warm.
Freshwater fish
Roasted pike with red wine sauce
Red wine sauce : sauce of veal stock and red wine mixed with butter, shallots, bay leaf, pepper and thyme.
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Tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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Fish and couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
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Roth Private Reserve
United States. Wisconsin.
Hard raw cow's milk cheese with a natural rind.
Ripening : over 6 months.
Sea fish
Salmon quenelles with lemon sauce
Lemon sauce: butter, olive oil, lemon juice and white wine with parsley.
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