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Meal families
Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Poultry
Provençal chicken
Chicken served with pan-seared tomatoes with garlic and parsley, and bread.
Pizza, Quiche, Tart, Pie
Leek quiche
Quiche : shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.
Served hot or cold.
Cheeses
Smokey blue
United States. Oregon.
Blue cheese made from pasteurized cow's milk, smoked over hazelnut shells.
Ripening : 90 days.
Cured Meats
Sac bardin
France. Auvergne-Rhône-Alpes. Loire.
Charcuterie made from the complete pork belly (intestine and stomach) with offal (heart, kidneys), meat from the head, ham and pork fat, with added red wine and seasoned and cooked in court-bouillon.
Served hot or cold.
Sheep and Goats
Beef irish stew
Ireland.
Beef stew with carrots, onions, and potatoes.
Traditional dish.
Desserts and Sweet Courses
Panna cotta
Italy.
Dessert made by mixing heavy cream with egg whites and honey, cooked in a bain-marie.
Cheeses
Ashbrook
United States. Vermont.
Pressed and uncooked cheese made from raw cow's milk with a washed rind and crossed in the center by a thin line of ash from ash tree.
Ripening : 3 months.
Sheep and Goats
Lamb with rosemary and tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
Cured Meats
Pâté de campagne with black pepper
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.