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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.
Main courses
Reblochonnade
Grilled Reblochon cheese baked in the oven, served with cold cuts or bacon and potatoes.
Poultry
Chicken with morel and cream sauce
Morel sauce : chicken broth, fresh cream, shallots, mushrooms and white wine.
Seafish
Catalan anchovies
Anchovy fillets with red peppers, drizzled with olive oil, garlic, lemon juice, and parsley.
Desserts and Sweet Courses
Poirat du Berry
France. Centre-Val de Loire. Cher. Indre. Berry.
Pear pie lightly scented with spices (innamon, clove, pepper).
Cheeses
Fuzzy wheel
United States. Vermont.
Pressed and uncooked cheese made from raw goat's and cow's milk with a natural rind.
Sheep and Goats
Milk fed lamb with polenta
Milk-fed lamb : lamb aged between 4 and 6 weeks, weighing between 5.5 and 8 kg.
Beef
Braised oxtail
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.
Pizza, Quiche, Tart, Pie
Fouée with goat cheese
France. Centre-Val de Loire. Indre-et-Loire. Pays de la Loire. Loire-Atlantique. Maine-et-Loire. Saumur. Nouvelle-Aquitaine. Poitou-Charentes.
Warm round loaf filled with goat cheese.
Offal and tripe
Calf’s liver with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.