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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.
Main courses
Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Hot Starters
Goat cheese raviole
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Cheeses
Stichelton
United Kingdom. Nottinghamshire.
Blue cheese made from whole raw cow’s milk with a natural rind.
Pork
Pork cheek a la catalane
Pork cheek stewed with a slice of ham, garlic and Seville orange peel.
Sauce based white wine, veal stock and Seville orange juice.
Mushrooms, Vegetables, Pasta and Rice
Saffron risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
Mushrooms, Vegetables, Pasta and Rice
Vegetables à la croque au sel
À la croque au sel : raw vegetables dipped in salt, like radishes.
Sauces
Chocolate sauce
Chocolate sauce : red wine with butter, shallot, veal stock, pepper and cocoa.
Desserts and Sweet Courses
Croquembouche
Tiered cake with choux pastry balls piled into a cone and bound with threads of caramel. Pastry centerpiece with praline cream puffs or duchess bread rolls / Croquembouche with praline choux or duchess buns
Shellfish and Seafood
Langoustine cassolette with cream sauce
Cassolette : individual container for presenting a dish.
Cream sauce : béchamel sauce with cream.
Cheeses
Toucy
France. Bourgogne-Franche-Comté. Yonne. Auxerrois.
Soft-ripened cheese made goat’s milk with a natural rind.
Poultry
Chicken supreme with goat cheese
Poultry supreme : all the white meat from the breast and wings of poultry.