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Meal families
Pork
Boudin blanc with black truffle
Boudin blanc : white sausage made of white meat with milk instead of blood.
Sauces
Perigueux sauce
Perigueux sauce : reduction of white wine or Madeira with a blonde roux to which diced black truffles are added.
Shellfish and Seafood
Oysters a l’américaine
Oysters dipped in batter, then in breadcrumbs, and fried in lard.
Served hot.
Desserts and Sweet Courses
Damson 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.
Cheeses
Nimble
United States. North Carolina.
Soft-ripened cheese made from a blend of pasteurized goat's and cow's milk with a beer-washed rind.
Seafish
Cotriade
Breton fish stew (kaoteriad contents of a pot) made with different kinds of fish and potatoes served with a broth.
This dish can be accompanied by herbs, shellfish, and vegetables.
Cheeses
Bergamino di Bufala
Italy. Lombardy.
Soft-ripened cheese made from pasteurized buffalo's milk with a bloomy rind.
Cheeses
Great hill blue
United States. Massachusetts.
Blue cheese made from raw cow's milk.
Ripening : 2 months.
Pork
Ham with wine lees
France. Bourgogne-Franche-Comté.
Ham that has been macerated in Burgundy wine lees for three to five weeks..
Served cold as an appetizer or as a starter.
Main courses
Tomato rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Poultry
Greek grilled chicken
Chicken marinated in lemon with garlic, oregano, parsley, etc
Served with Tzatziki sauce.
Shellfish and Seafood
Scallop carpaccio with a lemon sauce
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Lemon sauce : lemon, olive oil.