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Sheep and Goats
Saddle of lamb in salt crust
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Desserts and Sweet Courses
Financier
Rectangular cake made with butter, almond powder, and egg whites.
Cheeses
Lake’s Edge
United States. Vermont.
Soft-ripened cheese made from pasteurized goat's milk with a bloomy rind and crossed in the center by a thin line of vegetable ash.
Ripening : 3 weeks.
Hot Starters
Lobster raviole with black truffle cream
Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.
Cheeses
Rove des garrigues
France. Provence-Alpes-Côte d’Azur.
Fresh cheese made from raw or pasteurized goat's milk, shaped into a ball.
Ripening : 3 weeks.
Veal
Veal grenadine with mushrooms
Veal grenadine : Slice of meat cut from the tenderloin, prepared in the style of a tournedos.
Beef
Beef daube and mashed potato with black truffle
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Sheep and Goats
Roasted saddle of lamb with herbs
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Seafish
Turbot with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
Cheeses
Blue Stilton
United Kingdom. Derbyshire, Leicestershire. Nottinghamshire.
Blue cheese made from pasteurized whole cow's milk with a natural rind.
Ripening : 9 weeks minimum.
Beef
Braised beef cheek
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Cheeses
Bresse bleu
France. Auvergne-Rhône-Alpes. Bourgogne-Franche-Comté. Bresse.
Soft-ripened blue cheese made from pasteurized cow's milk with a bloomy rind.
Desserts and Sweet Courses
Pineapple crumble
Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.
Seafish
Grilled sea bass with fennel and beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.