Shellfish and Seafood
Scallops in bitter-sweet
Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.
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Meal families
Mushrooms, Vegetables, Pasta and Rice
Porcini fricassee
Fricassée : stew of shellfish, vegetables, fish, pork or chicken in cream sauce.
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Gorgonzola piccante
Italy. Lombardy.
Blue-veined cow's milk cheese.
Ripening : 3 months minimum.
Desserts
Cherry and pistachio crumble
Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.
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Grilled red mullet in a beurre blanc sauce
Beurre blanc sauce : reduction of shallots with white wine and vinegar blended with a whipped butter.
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Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : at least 3 weeks.
Shellfish and Seafood
Cockles mariniere
Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.
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Romans
France. Dauphiné.
Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Game birds
Stuffed quails and Porto sauce
Port wine sauce : demi-glace (reduced sauce made from a brown stock) with Port added.
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Hermelín
Czech Republic.
Soft-ripened cow's milk cheese with mould on the rind.
Main meals
Fondue normande
Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.
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Pérail de brebis
France. Massif central. Aveyron. Tarn.
Soft-ripened sheep's milk with a bloomy rind.
Ripening : 1 to 3 weeks.
Cheeses
Emmental
Switzerland.
Also produced in Germany, Austria, Denmark, USA, Finland, France, Ireland and Netherlands.
Semi-hard cow's milk cheese.
Sea fish
Tuna carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
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