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Meal families
Poultry
Braised squab
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Shellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
Shellfish and Seafood
Bay scallop fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Cured Meats
Caillette with herbs
France. Auvergne-Rhône-Alpes. Ardèche.
Type of pâté made with pork meat, Swiss chard, spinach or salad greens, chopped herbs and wrapped in pig's caul fat. It may also contain garlic, alcohol, spices, egg, chestnuts, nuts…
Served hot or cold.
Cheeses
Cambozola
Germany. Allgäu.
Double cream blue soft ripened cheese made from pasteurized cow's milk with a bloomy rind.
Ripening : 6 to 8 weeks.
Freshwater fish
Trout tartare and green asparagus
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Main courses
Black truffle stew
Black truffles cooked in fat and white wine diluted with broth, served with toasted bread.
Beef
Roast beef with peppercorn sauce
Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.
Main courses
Ajapsandali
Georgia.
Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.
Cheeses
Irish porter cheddar
Ireland. County Limerick.
Pressed and uncooked cheese made from pasteurized cow's milk infused in Porter beer and wrapped in black wax.
Ripening : 6 to 10 months.
Poultry
Bordeaux style duck daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Cheeses
Arpéa de brebis
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Soft-ripened cheese made from sheep's milk with a washed rind.
Ripening : 4 to 8 weeks.
Poultry
Confit duck leg and gratin dauphinois
Gratin dauphinois : dish based on scalloped potatoes, garlic and fresh cream.
Sheep and Goats
Lamb offal fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.