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Meal families
Pizza, Quiche, Tart, Pie
Fouée with rillauds
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Hot bread roll stuffed with rillauds.
Cheeses
Shepherd’s delight
United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Seafish
Salmon tartare with red caviar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Cheeses
Tomme de brebis Corse
France. Corsica.
Pressed and uncooked cheese made from sheep's milk.
Ripening : 3 to 12 months.
Sheep and Goats
Roasted leg of lamb with parsley sauce
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Parsley sauce : parsley, lemon juice and olive oil or butter.
Mushrooms, Vegetables, Pasta and Rice
Chinese noodles
Pasta cooked in a broth (herbal, chicken, etc).
Poultry
Bresse chicken with morel sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Mushrooms, Vegetables, Pasta and Rice
Porcini mushroom fricassee
Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.
Freshwater fish
Roasted pike with white wine sauce
White wine sauce : sauce made with melted butter and shallots with a dry white wine.
Sheep and Goats
Milk-fed lamb with porcini mushrooms
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.